Total Carbs 27.6 g
Fiber 1.1 g
Sugar 3 g
Protein 5 g
Sourdough Bread
Ingredients
Starter
2 cups warm water
2¼ teaspoons active dry yeast
3½ cups all-purpose flour
2 tablespoons white sugar
Bread
4 cups all-purpose flour
2 teaspoons salt
1¼ cups water
How to Prepare
For starter: Place water and yeast in a glass bowl and mix until dissolved completely.
Let it rest for 2–3 minutes.
In the bowl of yeast mixture, place remaining ingredients and mix until well combined.
With a kitchen wrap, cover the bowl loosely and set aside in a dark place at room temperature for 5 days, stirring after every 12 hours.
On day 5, stir the starter well.
For bread: Place 1 cup of starter, flour, salt, and water in the bowl of a stand mixer and mix on low speed for 10 minutes.
Place the dough into a large floured bowl and wrap with a kitchen towel.
Sprinkle the top with some flour and place in a warm place for about for 12 hours.
Place the dough onto a floured surface and with your hands, knead for 3–5 minutes.
Now, place the dough into a bowl and sprinkle with some flour.
Place the bowl of dough in a warm place for about 4 hours.
Preheat your oven to 480°F.
Place the dough onto a parchment paper-lined large cast-iron Dutch oven.
With a knife, score the top of the bread.
Cover the pan with a lid and bake for approximately 30 minutes.
Remove the lid of the pan and bake for an additional 15 minutes or until a wooden skewer inserted in the center comes out clean.
Remove the loaf pan from the oven and place onto a wire rack to cool for about 10 minutes.
Now, invert the bread onto the wire rack to cool completely before slicing.
With a sharp knife, cut the bread into desired-sized slices and serve.
