Let's just dive right in to the most intimidating recipe everyone is booming about right now. Sourdough!
I know, I know. It's hard... or so we've been told. Let's think about it, this recipe has been around for centuries. It dates back to biblical times. Ancient Hebrews used sourdough starter for leavening and it was their daily used bread. They made it with the simplest of flour, water and a naturally fermented starter. This practice predates modern commercial yeast and even later European sourdough traditions.
Do you think they were grabbing their dutch ovens, weighing out each gram with a fancy scale and spending every waking moment stressing over the number of stretch and folds they did every half hour? Absolutely not. So why make it stressful for yourself?
Now, you'll need established starter. Listen, if you don't have your own and don't want to make one(it takes at least a week), hit up a local sourdough distributor, I myself offer starter for a small price. .
If you do want to make your own, it its a process, for sure. But once it's established, its a breeze. Check out our other blog post for a step by step on how to create your own starter. For now, lets make some bread!
Ingredients
110g active starter
380g warm water
17g salt
550g high protein flour
First let's get your starter and warm water mixed. Mix thoroughly until it's frothy and bubbly.
You'll then combine your salt and your bread flour- I like occident flour, but any bread flour will suffice.
Take this to your stand mixer! With your dough hook, set your mixer to 2. NO HIGHER. You will let this go until the dough looks soft and pulls from the side. About 4-6 minutes.
Put it in a lightly floured bowl and let it set for 6-7 hours. This will take care of your bulk ferment. Your dough should be doubled and have slight bubbles on top.
Lightly flour your counter and drop the dough. DON'T fold or roll your dough. What you want to do is lightly pull and shake the edges to create a small rectangle. This is also where you will add your inclusions. *Add them here and then after the next step too.
Fold your top half down and your bottom half and pinch them slightly. *Add more of your inclusions if you choose.
Then you'll want to start rolling up long ways, while slightly tugging with each roll until you eventually form a rectangular ball. Pinch the ends and the center and set it into a lightly flour bread pan.
Sprinkle some flour on top of the loaf and do your scores. Get creative!
Take a second bread pan and place it upside down on top.
You will be baking this at 450 for 15 minutes while covered and then at 425 for 20 minutes uncovered.
Take it immediately out of your pan and LET IT COOL COMPLETELY. I know it looks so delicious, but wait for it to cool so it doesn't get gummy.
It is really that simple. No stretches need, no stress, no cold proofing needed. Just simple.
Now go enjoy your bread!