Sourdough Bread
- Author
- Luke Beukelman
- Time
- Active: 25m0s
- Inactive: 4h0m0s
- Total: 4h25m0s
Recipe
Ferment Mix
Ingredients
- 400g Sourdough starter
- 1200g Hard white spring wheat flour, whole grain
- 700g Water
- Active: 5m0s
- Inactive: 1h0m0s
- Total: 1h5m0s
Instructions
- Mix flour, water, and your sourdough starter until combined.
- Let sit for 2-3 hours.
Sourdough Bread
Ingredients
- All Ferment mix
- 1T Kosher salt
- 1/4C Honey
- 1/4C
EV olive oil
Note: Any vegetable oil should suffice, I like to use EVO.
- Active: 20m0s
- Inactive: 3h0m0s
- Total: 3h20m0s
Instructions
- Mix oil and honey together in the measuring cup, I find that this helps loosen up the honey so that less of it sticks to the walls of the cup.
- Add the oil, honey, and salt to the mixing bowl containing the autolyse mix. Combine by kneading. This will take a few minutes until the the extra liquid is fully kneaded into the dough.
- Oil the outside of the dough ball and place in a covered bowl to rise for a another 2-3 hours, or until the dough roughly douples in size or springs back slowly when you press your finger into it for 2 seconds.
- Punch the dough ball down, and split and shape portions for the desired shape (makes ~3 loaves).
- In the meantime, start preheating the oven to 400 degrees F.
- Place the pans in the oven, bake for 25-30 minutes, or until the tops are lightly golden and sound hollow when tapped.