Welcome to World Bread Day 2013! Since 2006 bloggers from around the world bake bread and share their stories and pictures on this. We do this in the spirit of honouring our daily bread and being grateful that we have sufficient food. My contribution will be my sourdough loaf that was baked in an enamel pot.
As some of you may know, I started my sourdough starter about 3 weeks ago. I nurtured and cared for the starter day and night and finally I felt I had the tanginess needed to make an excellent loaf. Here’s the recipe:
- 1 cup sourdough starter
- 6 cups bread flour
- 3 cups warm water
- 2.5 teaspoons salt
- ¼ teaspoon instant yeast (if necessary)
- Combine your starter with the warm water, 2 cups flour, yeast (if using) and salt in the bowl of your mixer (dough hook) and start mixing on low speed.
- If the batter seems very wet, add the remaining flour a little at a time. You want the dough to form a loose ball.
- Continue mixing until the dough comes together, about 3-5 minutes.
- This bread has a long fermentation so you want to put the dough in a bowl, cover and let rise 12-15 hours. I usually do this step before I go to bed and let it rise overnight.
- Turn out the dough on a well floured surface and sprinkle some flour on top. You are going to scoop up the dough and fold it over on itself about 10 times to help the gluten develop. You should feel the dough becoming tighter as you do this.
- For the 2nd rise you want to shape your dough and put it in a well oiled bowl or a well floured proofing basket. Cover and let rise for 2-3 hours.
- Take a covered enameled pot such as a dutch oven and put it in your oven to preheat. Set your oven to 450F and preheat.
- When your dough has risen, remove the pot from the oven and turn out your dough directly into the pot, being careful not to burn yourself. Put the lid back on to your pot and put it in the oven for 30 minutes. Don’t peek!! You want to keep the steam in the pot to help form a nice crust.
- After 30 minutes remove the lid and continue baking for another 15 – 20 minutes.
- Immediately remove the loaf from the pot and let cool on a rack.
This loaf was awesome! It had a nice crispy crust and a chewy crumb but I’m still hoping to develop more tanginess with the aging of my starter. Of course in the spirit of World Bread Day it is best shared with a friend.