Ancient Grain Sourdough Bread - Makes 2 Loaves
Adapted from a friend
This is one of the most rewarding things to bake! Only 4 ingredients (& a little bit of time) to make this absolutely delicious bread!
1200g Ancient Grain 1:1 Replacement FlourAdd To Cart
900ml Water (room temp is fine)
1 or 2 Dutch Ovens w/ Lids Optional: Scissors or Bread Lame for Scoring
2 or 3 Mixing bowls (glass or ceramic) with 1 or 2 Cloth napkinsOR: 1 Large Mixing Bowl & 1 or 2 Proofing Baskets w/ Liners
1 Tea Towel
Disposable glove (optional)
Wire racks for cooling
Digital Scale (highly recommended)https://amzn.to/2M9OJyU
Whisk together in a large bowl:
1200g flour & 24g Salt
Add 300g starter (on rise - see note below on Starter)
& 900ml water
Start mixing with a spatula (should be bubbly) then switch to a disposable gloved hand and knead until it's a cohesive dough. (see video)
Cover with a tea towel & repeat this process 5 more times, with a min of 30 min (up to 2 hrs) in between
Cover with plastic (make sure bowl is completely sealed) & let this sit on the counter for 6 hours.
NOTE: This is a good stopping place. You can refrigerate at this point (make sure it is tightly sealed) until you're ready to move on (up to 3 days or so)
Prepare bowls (if baking both loaves) by lining them with a cloth napkin & dusting with Rice Flour (or other flour)
Divide dough in half (you can refrigerate one if you are only baking one to bake later)
Tuck the edges of the dough under itself toward the center, creating a smooth round top. Place that smooth side down on prepared napkin in the bowl. Repeat with other half. Cover with a tea towel & let it rest for 2 hrs.
Note: Get the Dutch ovens ready to preheat by placing them with the lids on in the oven & set your temp to 475º
1.5 - 2 hours is ideal to get those Dutch Ovens super hot!
Before baking, prepare sheets (square-ish) on the counter, dusted with rice flour (or other).
Gently lift each dough & place smooth side up on the parchment, tucking the edges under to make a nice round shape.
Either use a pair of scissors to cut an "X" or use your bread lame to create a fancier design on top.
Carefully remove dutch oven on counter -they are SCREAMING HOT- remove lid & use the corners of the parchment paper to place each one into the hot dutch oven. Replace the lid & bake for about 25min or until lightly browned on the top (see video)
Remove the lids & bake for another 20 min or until deep golden brown color.
Turn oven off but leave them in there for yet another 20 min.
Carefully remove the dutch ovens from the oven & using the parchment paper as handles, lift the loaves onto a wire rack to cool.
RESIST THE TEMPTATION OF CUTTING INTO THEM NOW!
They have to cool down for at least 30 min before cutting into them.
Note about Starter: There are many YouTube tutorials on how to care for starter. Important to feed your starter at least once per week by adding 4oz each of AP or Bread Flour + 4oz water & store in fridge. If you see grayish water, it's probably fine & just pour it off. However, if you see PINK, discard the starter.
To prepare for baking, feed starter 4oz each flour + water & set out on counter overnight or 4-5 hours prior to baking, making sure it doubled in volume.
This bread freezes wonderfully! I slice it it & store it in reusable grocery bags. Makes the best toast & THE MOST AMAZING grilled sandwiches!