Let's start at the beginning. Ingredients!
1 cup sourdough starter
3/4 cup warm water (cold slows down the yeast cultures, hot kills them)
2 and 2/3 cups bread flour
1 1/2 tsp salt
Notice: no extra yeast! Sourdough starter is alive and has all the yeast you need, though at its own pace. It won't work as rapidly as a packet of yeast, so try to plan ahead when you want this bread! You of course CAN add yeast if you're in a hurry, though I suspect the flavor won't develop completely.
|Dough in a bowl|
So that was at 9 on Friday night - take a look at what I found at 9 on Saturday morning!
Then it doesn't matter how pretty it is, because you're chucking it back in to the bowl to rise again.
I don't bother putting plastic wrap on this round, because it's not going to rise as far as it did the first time. Also, it won't take as long to rise either - it'll take about half the time, if even that. At least in my house, it's much warmer during the day than overnight (maybe 68 vs 55), so mine was ready to go 4 hours later. Repeat the steps again - flop it on a floured board, pull it back in to that pretty ball, but some slits in the top, and throw it on a stone (or a baking sheet) in the oven!
I'm still getting used to the oven part of this. I tend to start at 350, and when it starts to expand it get a light colored crust on it, I turn it up to 400 to get the golden color on it. Maybe I should start at a higher temp, I don't know. So far my method is working for me, so if someone introduces a better method, I'll try it then! When all goes well, I get this:
Aren't you drooling yet? Make this already!