Sourdough Bread Recipe

Hi all!

Because of this virus, I have had a lot of free time at hand. A few days ago, I decided to make a sourdough recipe. This recipe was derived from the New York Times, but adapted by a family friend. After going to his house many times and eating his delicious bread, I eagerly begged for the recipe. This bread is possibly the best bread I have ever had. The inside is thick and chewy, while the outside has the unmistakable sourdough crunch to it. When I made this bread, we finished it within the day. We are currently on our second loaf of the week and I cannot wait share this recipe with all of you!

The Recipe

*A heads up, this recipe takes about two days to complete, or one very long day.

Ingredients

3 cups of flour plus more for dusting

3/4 teaspoon of instant dry yeast

1 1/4 teaspoon of salt

1 1/3 cup of warm water

Steps

Start by added the salt, flour, and yeast to a large bowl. Mix together. Add the warm water to the bowl and mix until everything is incorporated. Let it sit at room temperature or by a sunny window for 12 or more hours with a towel covering it. *see note 1

Take the dough out of the bowl and on a lightly floured surface, kneed four times. Place back into the bowl and let sit under a towel for 2 hours.

30 minutes before the 2 hour mark, heat over to 500 degrees Fahrenheit and place 6 to 8 quart heavy covered pot (cast iron is best, enamel, Pyrex or ceramic) in oven as it heats.

Once the 2 hours is up and the oven is ready, remove the pot from the oven and spray it with nonstick stray. Slide dough into it. *see note 2

Put lid back on and place into oven. Let bake for 30 minutes.

Take the pot out of the oven and remove the lid. Place back in for another 10 minutes without the lid.

Take out and let cool on a cooling rack.

Notes

1. I let it sit well over twelve hours and it turned out just the same!

2. The dough may look a mess but it will even out and take shape as it cooks.

See, the recipe is super simple, it just takes a long time for the dough to sit. I hope you all enjoy this bread as much as I did and let me know how it goes down below!

Safe cooking,

Ella Sanders