Crusty Sourdough Breaddough prepared in a bread maker)

Ingredients

1 and 1/4 cups sour dough starter
3/4 cup plus 1 tbsp lukewarm water
2 and 1/2 teasp salt
3 cups+ 2 tbsp bread flour
2 tbsp vital wheat gluten
3/4 teasp active dry yeast

Put ingredients in a bread maker set to crusty loaf. However stop the machine

before the bake mode and remove the dough to prepare for oven baking method

Preparing sourdough starter

Day 1 - mix 1 teasp flour and 1 teasp water in a mason jar.Cover and leave at room temp.
Day 2 - add 1 teasp flour and 1 teasp water. Cover and leave at room temp.
Day 3 - Stir in 2 teasp flour and 2 teasp water.Cover and leave at room temp
Day 4 - Stir in 4 tbsp flour and 4 tbsp water. Cover and leave at room temp.
Day 5 - Stir in 8 tbsp flour and 8 tbsp water.Cover and leave at room temp.
Day 6 - Stir in 3/4 cup flour and 3/4 cup water. Cover and leave at room temp
Day 7 - Take 1 cup of starter, discarding the rest and mix it with 1 cup flour and 1 cup water.Allow to rise at room temp for 24 hours
Day 8 Ready to make sourdough bread
To maintain your starter, store in a closed container in the refrigerator. Remove weekly to discard the runoff and replace with 100 grams of water and then mix in bread flour.

BAKING and SHAPING YOUR DOUGH

About an hour before baking, arrange a rack in the lower third of your oven and place a large, uncovered Dutch oven inside. Heat the oven to 500 degrees.

To prepare the dough-Put out a piece of parchment paper dusted with flour, put the dough on it and shape the dough into a big blob.

Fold the left side of the dough inward toward the center, then fold the right side inward and overtop of the left fold. Form into a large round blob.

Make a slash in the dough. Using a serrated knife, make a long slightly off center slash about 1/4 inch deep.

Slashing the bread will help it to expand in the oven.

Carefully remove the dutch oven. Use the parchment paper to lower the loaf into the Dutch oven. Cover and return it to the oven.

Bake for 20 minutes.

Then, carefully remove the lid and reduce the oven to 450 degrees. Continue to bake the loaf uncovered until the surface is deeply browned all over, another 30-40 minutes.

Allow the bread to completely cool off before cutting into it.

(the bread is baked covered in the beginning to trap steam which helps the loaf expand and rise as much as possible)

Crusty Sourdough Breaddough prepared in a bread maker)

Ingredients

1 and 1/4 cups sour dough starter

3/4 cup plus 1 tbsp lukewarm water

2 and 1/2 teasp salt

3 cups+ 2 tbsp bread flour

2 tbsp vital wheat gluten

3/4 teasp active dry yeast

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Put ingredients in a bread maker set to crusty loaf. However stop the machine

before the bake mode and remove the dough to prepare for oven baking method

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Preparing sourdough starter

Day 1 - mix 1 teasp flour and 1 teasp water in a mason jar.Cover and leave at room temp.

Day 2 - add 1 teasp flour and 1 teasp water. Cover and leave at room temp.

Day 3 - Stir in 2 teasp flour and 2 teasp water.Cover and leave at room temp

Day 4 - Stir in 4 tbsp flour and 4 tbsp water. Cover and leave at room temp.

Day 5 - Stir in 8 tbsp flour and 8 tbsp water.Cover and leave at room temp.

Day 6 - Stir in 3/4 cup flour and 3/4 cup water. Cover and leave at room temp

Day 7 - Take 1 cup of starter, discarding the rest and mix it with 1 cup flour and 1 cup water.Allow to rise at room temp for 24 hours

Day 8 Ready to make sourdough bread

To maintain your starter, store in a closed container in the refrigerator. Remove weekly to discard the runoff and replace with 100 grams of water and then mix in bread flour.

​

​

​

BAKING and SHAPING YOUR DOUGH

​

About an hour before baking, arrange a rack in the lower third of your oven and place a large, uncovered Dutch oven inside. Heat the oven to 500 degrees.

​

To prepare the dough-Put out a piece of parchment paper dusted with flour, put the dough on it and shape the dough into a big blob.

Fold the left side of the dough inward toward the center, then fold the right side inward and overtop of the left fold. Form into a large round blob.

​

Make a slash in the dough. Using a serrated knife, make a long slightly off center slash about 1/4 inch deep.

Slashing the bread will help it to expand in the oven.

Carefully remove the dutch oven. Use the parchment paper to lower the loaf into the Dutch oven. Cover and return it to the oven.

Bake for 20 minutes.

Then, carefully remove the lid and reduce the oven to 450 degrees. Continue to bake the loaf uncovered until the surface is deeply browned all over, another 30-40 minutes.

Allow the bread to completely cool off before cutting into it.

​

(the bread is baked covered in the beginning to trap steam which helps the loaf expand and rise as much as possible)

​

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