Sam Sam’s Sourdough Recipe

Sep 7

I learned this delicious sourdough recipe from one of my best friends, Sammi. The best part about this bread, it is a NO-KNEAD sourdough! It is the perfect recipe for beginners! I love making bread, but am always coming up with an excuse not too! This recipe has showed me just how simple bread making can be. All it takes is keeping a starter alive, 30 minutes before bread to make your dough, and 45 minutes in the morning to bake your bread! You can customize each loaf by adding in new fun toppings or even folding in things like olives or roasted garlic. Original recipe courtesy is from Feasting at Home! Here is a link for making your sourdough starter from Feasting at home, which you will need to do the day before making your bread.

Kitchen items you will need:

4 to 6-quart Dutch oven with lid (or bread baker)

High Temp Parchment Paper
large mixing bowl
measuring cup
Kitchen towel
sharp knife for scoring
kitchen scale

INGREDIENTS

4 cups organic white bread flour, spooned and leveled (520 grams total flour). I highly recommend using a scale.
2 teaspoons fine sea salt (12 grams)
1 7/8 cups filtered water (385 grams)
1/3 cup sourdough starter (90 grams) fed 8-10 hours earlier
extras
rice flour or extra flour for dusting.
topping options: sesame seeds, flaky salt, Italian seasoning, fennel seeds, poppy seeds, chia seeds, dill seeds
Once you get used to the dough, try adding roasted garlic, nuts, dried fruit, or olives.

INSTRUCTIONS

In a large mixing bowl, combine flour and salt together
In a small bowl mix sourdough starter and water together
Pour starter + water mix into flour and mix until fully incorporated
Let rest 15 minutes. Stretch the dough, right in the bowl. Repeat 15 minutes later
Cover and let rest on the kitchen counter overnight for 8-14 hours. Best in humid temperatures
In the morning, preheat your over to 475 with the dutch oven inside it, then stretch, fold and shape your dough into a ball
Place in a parchment-lined bowl, let rise 1 hour in the refrigerator while the oven preheats
Next, score the dough by slicing 1/2 inch long line into your bread, then add any toppings you would like and dust with rice flour
Place parchment paper with dough into your heated dutch oven carefully, place back in the oven
Bake 25 minutes with your dutch oven lid on then remove the lid reduce the heat to 450 and bake an additional 10-15 minutes
It will smell amazing. Remove bread from the dutch oven, let it cool 1 hour on a rack or tilted up on its side, before slicing so you don’t let the steam out, ENJOY!
Stays good on the counter covered with kitchen towel for 2-3 days, then move it to a zip lock bag to keep it moist for longer.