Starter:
- 2 cups warm water
- 2 1/4 teaspoon (1 packet) dry yeast
- 3 1/2 cups flour
- 1 tablespoon sugar
- 4 cups flour
- 2 teaspoon salt
- 1 1/4 cup water
- 1 cup starter, stir before using
- In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
- Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
- Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir once a day for 5 days until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
- On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
- Place kneaded dough into a large bowl with a towel over the top, and let it rise for 12 hours.
- Place risen dough onto a floured board and knead for a few minutes. Place it into a proofing basket or a medium bowl and let it rise for another 4 hours.
- Preheat oven to 480 degrees Fahrenheit.
- Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
- Score the top of the bread.
- Place the lid on top and bake for 30 minutes.
- Take the lid off and bake for another 15 minutes or until the crust is golden brown.
- Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
- Enjoy it however you like!
Notes - Feeding Your Starter:
- Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar.
- To replenish your starter, simply add 1 cup of flour and ½ cup of water, mix, and place it back in the fridge.
- Leave it out overnight to get to room temperature before preparing the dough.
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