Today I will begin my wild yeast sourdough bread. Now this is a dough that will take some time. It’s not anything like the commercial yeast that takes a couple hours, then punch down your dough, and let it rise, shape, rise again and bake. This is like having a love affair (a serious one, LOL) with your food. The time it takes to make this happen is truly worth the effort, a homemade sour dough bread is amazing! Plus since it is a fermented product it is good for your gut too!
This is a simple recipe, I will be sharing other wild yeast recipes with you as the months progress. But we will start with this one. If you have been following me on my Instagram stories, you may have started your wild yeast starter a couple weeks ago, which means your starter is ready. That is if you have been feeding it and have kept it out. Or if you have put your starter to rest in the refrigerator then you need to let it come out, let it come up to room temperature and feed it. You will need to do this for two days to revive your starter. This bread will require about 12-24 hours to rise. Some of this depends on how warm your home is and what season it is. See, a love affair, romancing your dough.
So, let’s begin!!!
- If your starter has been at rest in the fridge. Take the time to revive your bread, Let it come up to room temperature, stir the starter well to reincorporate any any liquid that has gathered at the top. Then start feeding your starter for the next 2 days to revive.
Place 1 cup of healthy starter in a large jar, large measuring cup, bowl or container. Add 1 cup of water and 1 1/2 cups of flour, mix until combined. This will be lumpy like pancake batter. Cover with a tea towel or cover with a loosely with plastic wrap. Keep at room temperature. I will put this on top of my fridge next to my wild yeast. But on your kitchen counter is fine too. Let sit overnight, or if you are doing this in the morning like me, let it sit all day.
My starter dough is rising like crazy at this point so I am going to start my bread! You can use a big bowl or a kitchen aid mixer. Add 2 cups of flour, 1/2 of whole grain flour (I used buckwheat, since it is what I have), 1/2 Tablespoon kosher salt, 1 to 1 1/4 cups of room temperature water, (I ended up using 1 1/8 cups of water.) And 1 cup of your revived sourdough. Mix together until just moistened.
Oil a crockpot, or large bowl, or cast iron pot, then transfer your dough to that prepared dish and turn over, making sure all side get a little oil. Then cover loosely with plastic wrap or with a dinner plate. Let sit for 12 to 24 hours. You can leave on your kitchen counter or move to a underused dinning room.
After this first rising, prepare a flat surface with flour. You counter top or a butcher block is perfect. Turn your dough onto this floured surface and use a bench knife, or a scraper to gently turn dough over 15 times. Then shape the dough into a 10 to 12 inch footballish shape. Next, prep a cookie sheet with parchment paper and flour it’s surface and gently transfer dough to floured cookie sheet. Cover with plastic wrap that has been sprayed with cooking oil, oil side down. Let rise for 5 to 8 hours.
About 30 minutes before baking place a broiler pan on the bottom rack of your oven. place your baking stone or baking sheet on the middle shelf of your oven. Preheat your oven to 450F.
Carefully remove plastic wrap from dough. You can use a sharp knife to make 3 diagonal cuts on top of loaf. Then carefully with oven mitts remove hot cookie sheet or baking stone from oven. place parchment paper on baking sheet and sprinkle cornmeal or for a courser option, polenta. I like to use polenta. Then carefully with floured hands and dough scraper, transfer loaf to hot baking sheet. Then place into the oven.
At this time you will also pull out the lower rack with the broiler pan and pour 2 cups of hot water into it. Spray the loaf with water but to not soak it!
Bake for 27 to 30 minutes, remember to spray your loaf 3 times during baking. Crust should be golden brown when done! Once done remove cookie sheet from oven and with oven mitts cool loaf on wire rack.
I hope you enjoy your bread and feel free to ask me any questions!
“Pray then like this: “Our Father in heaven, hallowed be your name. Your kingdom come, your will be done, on earth as it is in heaven. Give us this day our daily bread, and forgive us our debts, as we also have forgiven our debtors. And lead us not into temptation, but deliver us from evil. ” Matthew 6:9-13