Chef Roberts Foolproof Sourdough Bread…of LOVE
I love to bake fresh bread. This Sourdough Bread is simple and delish.
Besure your Sourdough starter is feed and active.
The process…. as they say on the British Baking Show..
READY
SET
BAKE!!!!!
One loaf
Dough Ingredients
300-310g water 100-150g mature active starter 350g warm filtered water 500g bread flour 10g salt
Dough Instructions
Mixing the Dough
Mix 350g water and 100-150g starter . Then add the 500g flour and 10g salt. Mix the dough ingredients by hand with a large spoon or you clean hand together until almost no dry bits of flour remain. (shaggy looking)
Then, cover the bowl and let the dough rest for 30 minutes.
1st. Fermentation
Typical timing schedule
8:00 am Remove the starter from the fridge and feed it and cover it in a warm spot- I will take my starter out the night before.
3:00 pm- Make and mix the dough and cover in a warm spot
4:00 pm- Stretch and fold 3-4 times and cover
4:30 pm- Stretch and fold 3-4 times and cover
5:00 pm- Stretch and fold 3-4 times and cover
5:30 pm- Stretch and fold 3-4 times and cover
6:00 pm- Shape the dough, place in a well floured Banneton proofing basket covered with a towel in the fridge overnight. Just say Amazon….
7:00 am the next day- per heat your oven with your covered dutch over
8:00 am- Score and bake on parchment paper
10:00 am Cut and eat
Scoring
· Slash the top of your dough with a bread lame or a razor blade in one long, shallow-angled slash from the far side to the near side.
Baking
· Carefully transfer the dough inside of your Dutch oven. I prefer to lift the dough by holding onto both sides of the parchment paper tightly.
· Place the dough, parchment paper and all, inside the Dutch oven.
· Put the lid back on the Dutch oven and bake the bread (Middle rack) for 25-30 minutes at 475°F with the lid on.
· Remove the lid off the Dutch oven. and reduce the heat to 425°F
· Continue baking with the lid off for an additional 15-20 minutes, or until the bread has the color that you want.
· The internal temp. will be 205°F 185 and its fully cooked.
· Remove the loaf from the oven and let it cool on a wire rack for at least one hour.
Tips for success.
Take a deep breath
Measure all ingredients first before putting your bread together
Have a good Thermometer
Take another deep breath… :)
Have patience, this process is a 2 day event.
Use a 5-6 Quart Cast-Iron Dutch Oven. about 45.00 at any Walmart
After baking let the bread cool for at least 1 hour.
Make sure you water is not over 110 degrees. That might kill the starter.
12/23/25
Recipe by The Happy Diabetic Chef http://www.happydiabetic.com
Inside the Crumb
The “ear”
Sourdough starter ready to use.
