By San Diego Dining Dish
I've been making sourdough bread for about 3 years now. I have a pretty good system that I've figured out from trial and error, following several different methods and have found that this method works best for me.
Please note, I live in Southern California, and the recipe may vary if you live in a very humid area, or if you make this at a high altitude.
I start with sourdough starter. Obtaining starter is the hard part. Bakeries sometimes will give a bit of their starter to customers, but you can also buy it on Etsy.com. If you're willing to wait, you can make your own using the method described here.
I start bread at the beginning of the day so that it has all day to rise.
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Ingredients:
- 1/3 cup starter
- 2-2 1/2 cups all-purpose flour
- 1/8 tsp yeast
- 3/4 cup warm water
- 1 tsp sea salt
Directions:
- In a large bowl, combine the yeast, starter, and water. Add one cup of the flour, and stir until well mixed. Cover with a kitchen towel, and allow to sit for at least an hour.
- The mixture should be somewhat bubbly and wet after sitting. Mix in the remaining flour and the salt. You may not need the full amount. Mix until the dough is dry and firm enough to knead with your hands, and work the dough for a few minutes.
- Cover the dough again, and allow to rise for 4-8 hours. Once it has risen to double, transfer to a greased baking vessel (Dutch oven; I use a loaf pan because my family likes to make sandwiches), and allow to rise again for an hour or so.
- Bake at 400 degrees, for 35 minutes, until golden. Allow to cool before slicing to allow the gluten to rest.
