Quintessential Sourdough Farm Loaf
- 5 ½ cups flour
- 2 ½ teaspoons sea salt
- 1 cup sourdough starter, this is the method I use to capture wild yeast and feed sourdough starter, or buy a starter here
- 1 ½ cups water
- 3 Tablespoons honey, optional but I used it
- 3 Tablespoons butter, optional but I used it
- Combine the flour and salt in a large mixing bowl. Make a well in the middle of the flour and add the starter, water, honey, and softened butter if using. Mix all ingredients well with a wooden spoon until a rough dough begins to form.
- Knead the dough in the bowl for a couple of minutes. It will be shaggy and sticky at this stage. Let the dough rest for 5 minutes. Return to the dough and knead it for 3 minutes. Let the dough rest for 2 more minutes and then give it a final 1-2 minute knead until smooth and soft.
- Cover the bowl tightly and allow the dough to ferment for 8-12 hours or overnight.
- When ready to bake, uncover the bread and grease a large baking pan. Divide the dough in half and shape it into a round boule or long batard. Place on the greased baking sheet, leaving a couple of inches between the loaves. Sprinkle the surface of the loaves with flour and cover with plastic wrap or a damp towel to rise. Leave for 1 to 2 hours until risen by 50-75 percent.
- During the last 30 minutes of rise time, preheat the oven to 400 degrees F. Once the oven is hot and the dough has risen substantially, uncover. Give the dough a few slashes with a razor or very sharp knife. Place the loaves in the hot oven and bake for 35-40 minutes or until the bottom sounds hollow when tapped and the internal temperature has reached 190 degrees F.
- Move to a cooling rack and allow to cool for at least 20 minutes before serving.
- - Traditionally Fermented Foods by Shannon Stronger
Recipe by Reformation Acres at https://www.reformationacres.com/2017/06/sourdough-farm-loaf.html