Sourdough Bread

 From my little bros kitchen to mine :)

I'm constantly tweaking and playing around with different quantities, different flours, etc. so if you're reading this the recipe is a work in progress. But for now this is what we find working.

If I gave you a starter skip to Day 5. If you are starting from scratch follow these instructions.

• Glass container with lid, we really like something like this, we remove the rubber ring and clamps and just set the glass lid on loose. 
• Rye Flour
• Bread Flour
• Bread proofing basket
• Dough hook for mixer
• Dutch oven pan

Day 1

1. 50 g rye flour
2. 50 g filtered water
3. Mix ingredients and put in a bowl for approximately 4 hours then transfer to the glass jar.
4. Cover and sit overnight

Day 2

1. Stir starter
2. Throw away 75% of the starter
3. Add 50 g filtered water with remaining starter, mix well
4. Add in 40 g rye flour, 10 g bread flour
5. Cover and sit over night

Day 3

1. Stir starter
2. Throw away 75% of the starter
3. Add 50 g filtered water with remaining starter, mix well
4. Add in 30 g rye flour, 20 g bread flour
5. Cover and sit over night

Day 4

1. Stir starter
2. Throw away 75% of the starter
3. Add 50 g filtered water with remaining starter, mix well
4. Add in 20 g rye flour, 30 g bread flour
5. Cover and sit over night

Day 5

1. Stir starter
2. Throw away 75% of the starter
3. Add 50 g filtered water with remaining starter, mix well
4. Add in 10 g rye flour, 40 g bread flour
5. Cover and sit over night

Day 6 - bread mixing day!!

• 250 g Bread flour
• 250 g Spelt flour (can also use Einkorn flour, polenta, etc.)
• Rice Flour for sprinkling
• 1 tsp Vital Wheat Gluten
• 1 tsp Salt

1. Sirt starter
2. Put 75% of starter in mixing bowl
3. Add 375 g of filtered water, room temperature to the mixing bowl
4. Mix water and starter until combined.
5. Add 250 g of bread flour to mixing bowl
6. Add 250 g of other (see above) flour to mixing bowl
7. Add salt & gluten to mixing bowl
8. Using dough hook on mixer, mix on low for 1 minutes
9. Mix on high for 30 seconds
10. Let sit 20-30 minutes
11. Repeat: Using dough hook on mixer, mix on low for 1 minutes, mix on high for 30 seconds
12. Cover and sit overnight on counter
13. The 25% remaining starter you go back to day #5 and follow those instructions again to get a new starter ready to create bread

Day 7/8 - bread mixing day!!

1. Stretch and fold dough a handful of times (YouTube this if you don't know what it is)
2. Cover and put dough in fridge for 8-12 hours
3. Pull dough out and stretch and fold again
4. Liberally sprinkle rice flour in proofing basket
5. Set dough in basket and liberally sprinkle rice flour all over dough, you should have a tidy (non sticky) little ball of dough
6. Let sit an hour to bring up to room temperature.
7. While dough is sitting preheat oven to 500, place dutch oven pan in preheated oven for 30 min
8. After dough has sat for an hour and pan is preheated, dump dough and flour into dutch oven.
9. Score the top of the dough
10. Cover and bake at 475 for 35-40 min, bread should be at internal 200, but I don't test this, I can tell by the look of the bread. 37 minutes is the sweet spot for me.
11. Remove and put on a cooling rack for 2 hours before cutting.