Beginner Sourdough Bread
Prep
1h
Cook
45m
Total
1h 45m
checked
Ingredients
16 servingsLevain(1:1:1 Ratio, 3-4 Hours Until Peak At 78ºf)
Dough (8-36 Hour Rise)
Steps
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Nutrition Facts
Per serving236 calories
Calories from
- Protein 12%
- Carbs 84%
- Fat 4%
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Fat Low 1 g 1%
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Saturated Fat Low 0 g 0%
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Carbohydrates 48 g 16%
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Fiber 2 g 8%
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Sugar Low 1 g 2%
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Protein 7 g 14%
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Cholesterol Low 0 mg 0%
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Sodium High 550 mg 22%
% Daily Value is based on a 2,000 calorie diet.
Notes
Sourdough Starter: This recipe uses a ripe, bubbly, active sourdough starter to make a levain. If your starter is well maintained, bubbly and active you can use it in place of the levain in this bread.
Bread Flour: If you don’t have bread flour on hand, you can substitute all-purpose flour. If you want the chewy texture from bread flour and don’t have bread flour, add about 15 grams (1 Tablespoon) of vital wheat gluten to the all-purpose flour to increase the protein content in the flour.
Instructions for Baking without Refrigerating the Dough: The sourdough flavor comes through the most and is more complex the longer you refrigerate the dough. If you want to bake the bread immediately without refrigerating, once you finish your series of stretch and folds, let the dough rest in the container for 3-5 more hours. Once it is puffed up and almost doubled in size, preheat the oven and pot. Gently shape the dough into a round ball, doing your best not to deflate the dough. Let the Dutch Oven preheat and then score and bake according to the recipe.
Bread Flour: If you don’t have bread flour on hand, you can substitute all-purpose flour. If you want the chewy texture from bread flour and don’t have bread flour, add about 15 grams (1 Tablespoon) of vital wheat gluten to the all-purpose flour to increase the protein content in the flour.
Instructions for Baking without Refrigerating the Dough: The sourdough flavor comes through the most and is more complex the longer you refrigerate the dough. If you want to bake the bread immediately without refrigerating, once you finish your series of stretch and folds, let the dough rest in the container for 3-5 more hours. Once it is puffed up and almost doubled in size, preheat the oven and pot. Gently shape the dough into a round ball, doing your best not to deflate the dough. Let the Dutch Oven preheat and then score and bake according to the recipe.
Imported & edited by @christina
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