⭐️ Sourdough Bread

Maintaining Starter

• If you keep in fridge, take out and let it get to room temperature before feeding

• Before feeding, if you have more than 2 cups, I recommend discarding down to 1/2 cup to 1 cup.
• Keep the discard in the fridge, plenty of things you can do with discard.

• Mix 1/4 cup of bread flour and 1/4 cup of warm water in starter for every day feedings.

• Mix 1/2 cup of bread flour and 1/2 cup of warm water in starter for feedings day of prepping a loaf.

Baking a Loaf

Ingredients

• 2/3 cup active sourdough starter

• 1-1/3 cup lukewarm water

• 1.5T olive oil

• 3 to 3-1/2 cup bread flour

• Rice flour

• 2 teaspoons flakey salt

Instructions

1. Feed sourdough starter first thing in the morning
1. I usually add 1/2 cup water and flour to 1 cup starter on day of making

2. Wait until starter has doubled (about 4-5 hours)

3. Mix water, starter, and olive oil in mixer

4. Add in Flour and Salt, mix until starts peeling off sides (do not over mix)

5. Transfer to an oiled glass or plastic bowl, cover with plastic wrap and set in oven with light on for 1 hour (make sure oven is off)
1. Rinse hands with cold water (do not dry) before handling dough, reduces amount that sticks

6. Pull out and perform 4 folds (1 on each side). Put plastic wrap back on and wait again for 30 minutes. Repeat this step 4 times

7. Once step 6 has been repeated 4 times, pull from oven and let sit on counter for a few hours until it has doubled in size

8. Clean counter and sprinkle with a mixture of Rice Flour and Bread Flour to prep for shaping the dough.

9. Lay the dough out on the counter and perform a tri-fold, like a pamphlet

10. Staring from one end, roll the dough up to shape

11. Heavily coat the loaf with more Rice flour and bread flour mix, wrap in a bread cloth in a bread pan. Set in fridge for 12-24 hours to allow it to proof

12. When ready to bake, pull out of fridge and preheat oven to 450°

13. Unwrap, set in bread pan lined with parchment paper, and score the dough. Sprinkle with a little salt

14. Cover with another bread pan and bake for 35 minutes

15. After 35 minutes, remove cover and let bake for another 12 minutes

16. Remove from oven, set on a cooling rack, sprinkle with salt, and let cool

Instructions for Flavor Variations

Jalapeño Cheddar

• 1 - 1/2 cups of shredded cheddar cheese

• 2 Jalapeños

1. Prep Ingredients
1. Seed and dice the Jalapeños

2. During Step 4 (when adding flour and salt in mixer) add in chopped jalapeños and 1-1/4 cup of shredded cheddar (set remaining 1/4 cup aside

3. During Step 13, instead of salt, sprinkle remaining shredded cheddar over the loaf before baking

Rosemary & Roasted Garlic

• 1 head of Garlic

• 2 sprigs of Rosemary

1. Prep Ingredients
1. Chop the top off the head of garlic exposing the cloves
2. Wrap in tinfoil, leaving the top exposed, and drizzle with a tablespoon of Olive Oil
3. Roast in oven at 350ºF for 1 hour
4. Remove from oven and remove cloves
5. Pluck rosemary from stem and roughly chop
6. Mix about 3/4 of the rosemary with the roasted garlic cloves (set remaining 1/4 aside for later)

2. During Step 4 (when adding flour and salt in mixer) add in the Rosemary and Roasted Garlic

3. During Step 13, instead of salt, sprinkle remaining chopped rosemary over the loaf before baking

Honey Vanilla & Cinnamon

 

• 1/4 cup of Honey

• 1 Tablespoon Vanilla Extract

• Cinnamon

1. During Step 3 (when mixing water, starter, and olive oil) add in honey and vanilla extract to mix

2. During Step 6 (stretch and folding) sprinkle cinnamon over dough before every stretch and fold