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!!

• 350g water
• 500g flour

Mix until it just comes together, shaggy ball that pulls from sides. Let sit ~20 minutes 

• 7g salt (or 1/2 tsp)
• 80-100g starter from Day 5

Mix on low 2 minutes, then on medium 30 seconds. Cover with Saran Wrap and let sit for about an hour. Stretch/fold (wet hands). Sit ~12 hours, but stretch/fold every hour or so or until you go to bed. Put it in proofing basket, dusted generously with rice flour, re-cover, then in the fridge for 10-12 hours.

Day 7

Place dutch oven in 500 oven. Pull dough from fridge for 30-60 minutes, while oven is heating the dutch oven. Place dough into Dutch oven and slice top 1/8-1/4” deep (I do a big X), cover with lid. Bake for 40 minutes, remove lid and cook up to an additional 5 minutes depending on how golden the loaf is. 

Let it cool for at least an hour, internal temp should be less than 100° before slicing, ideally less than 90°, but temptation prevails.