I’ve gone and done it. I never in a million years thought I’d ever bake a successful loaf of sourdough bread let alone create my very own version of it. Full disclosure, I definitely don’t consider myself a pro at the process nor are my loaves covered in beautiful artwork like some but that’s the best part, to me, it’s still my very own.
I shared on my Instagram stories how excited I was (excited being an understatement) about creating this recipe. TBH I’m dang proud of rising (ha!) to the challenge and succeeding. The thing is, I’m not only proud but shocked at this little achievement for one single reason…
If you know me you know my (almost) whole adult life has been centered around nutrition and focused on a modified paleo/lower carb way of eating. Although for a long time it “suited” me there came a time (right around when I was pregnant) that my body craved a little something more.
And you know how much I preach the importance of listening to your body!
So, after some research, introducing various foods more consistently into my life, having a baby, and more recently transitioning to a pescatarian (plus eggs) based diet I feel the best I ever have. Seriously EVER.
It’s not an easy feat sometimes figuring out what works for you, what your body really needs to function at it’s optimal level, but I promise you it’s worth the challenge to figure it out. The key thing to remember through it all is there is no right or wrong, cookie cutter way. Your body is constantly changing with age, lifestyle, etc. so what works/ed in your 20’s isn’t going to be the same in your 40’s.
So here we are…just me holding a giant loaf of bread. The irony, is that I created it. Yup. A loaf of bread my 20 year old self most likely wouldn’t have looked twice at let alone baked. But this loaf, THIS LOAF, is one my 36 year old-busy mom-carb loving self can’t wait to sink my teeth into and the only thing I’m currently contemplating is do I put a little ghee, peanut butter, or avocado on it.
This recipe wouldn’t be a anything without trial and error, help from those I label as “bread geniuses”, and the constant reminder to myself that “you can do anything you set your mind to”. I also like to throw around the “you birthed a child” card when things get tough and that usually is an adequate reminder of how much I can handle.
And trust me if I can keep Flo going (she’s my starter– aptly named since she overflows from every container I put her in) AND make a loaf of bread out of it so can you.
Trust me, I KNOW you can. 🙂
What you need:
- Bread flour
- All purpose flour
- Sea salt
- Active Sourdough Starter
- Dutch oven
- Sharpe knife or lame
- Parchment paper
- Wire cooling rack
Simple Sourdough Bread
Author: The Hungry Happy Mama
Yields: 1 loaf
Prep time: about 6 hours
Bake time: 30-35 minutes
- 300 grams bread flour
- 200 grams whole wheat all purpose flour
- 1 tsp sea salt
- 100 grams active sourdough starter*
- 375 grams warm water
- extra flour for dusting
- In a large mixing bowl combine the bread flour, all purpose, and sea salt.
- In a separate bowl whisk together the starter and warm water until the starter is dissolved.
- Create a small well in the middle of your flour mixture and pour in the water and starter. Using a wooden spoon mix until no visible flour remains. You can also use your hands towards the end as the dough will become harder to mix.
- Transfer the dough ball to a clean bowl, cover with a tea towel or kitchen cloth, and let rest for 20 minutes.
- Once the time is up, using wet hands, lift one edge of the dough up and fold it over onto itself, turn the bowl 90 degrees and repeat until you’ve folded/turned the dough at least 6 times. Cover again and let rest for 30 minutes.
- Once the time is up, repeat step 5 again. Cover and let rest again for 30 minutes.
- Once the time is up, repeat step 5 one last time and then cover and let rest for 2 1/2 hours. (Note: At the end of step 7 your dough should have doubled in size. In cooler temps you may need to let your dough rest a bit longer.)
- Remove the dough gently from the bowl and place onto a lightly floured clean surface. Coat the dough in the flour. Fold the edges over a bit again to shape and place seam side down onto a piece of parchment. Transfer the parchment into a bowl or small skillet (my preference) to hold its shape as it rests for a final time. Cover again for 2 hours.
- When you’re almost ready to begin baking, preheat your oven to 450F and place your covered dutch oven into the oven.
- Once the oven is heated, using a sharp knife or lame slice the top of the loaf 3-4 times making sure to break through the dough (this will allow the dough to expand while baking). Then, carefully lift the parchment paper with the dough and place inside the dutch oven and cover.
- Bake covered for 15 minutes then remove the cover and bake for an additional 15-20 minutes until done.
- When the loaf is ready and has a nice golden crust remove the pot from the oven. Let the bread cool on a wire rack for at least 30 minutes before slicing.
Storing: sourdough will keep at room temperature in an airtight container for up to 5 days. Slice and freeze for a longer shelf-life.
*Active Starter: I feed my starter just before I go to bed the night before I plan to use it and let it sit in a warm spot in my kitchen so that it’s active first thing in the morning. When I wake up I prep my dough Steps 1-4, feed the remaining starter, and let it sit out for a few hours before placing back in the fridge until I’m ready to use it again. There are many methods to this process but this one works best for me/my starter.