Jonathan’s Sourdough Bread Recipe
Get excited! Our Content Engagement Specialist, Jonathan, is sharing the secret recipe that his family has perfected to make their crowd-pleasing, made-with-love sourdough bread.
“Pan by Han” Sourdough Bread Recipe
Servings: many
Time: ~14 hours total
Difficulty: moderate
EQUIPMENT
large glass bowl
A medium size mixing bowl
cling wrap
a scoring blade or very sharp knife
parchment paper
INGREDIENTS
425 grams of room temp water
200 grams sourdough starter
325 grams of your bread flour choice, I use this King Arthur’s Unbleached Bread Flour
325 grams of Einkorn (for flavor and crumb)
15-20 grams of salt. I recommend Celtic Sea Salt, amount is dependent on taste preference
sprinkling of gluten free flour; I use Otto’s Cassava Flour
DIRECTIONS
Ideally, I either start my loaf in the morning or in the evening. This recipe takes about 12 hours from start to finish in my experience.
Add water and starter to your large glass mixing bowl, and stir with hand or a danish dough whisk until just combined. Next measure out your flours in a separate bowl.
Mix in flours with starter/water mix with hands or scraper until you have a sticky ball.
Place the towel over the bowl and allow the ingredients to incorporate naturally. Set a timer for 3 minutes
Sprinkle some of your Celtic Sea Salt or salt of choice over the sticky ball and cover with a towel. Set a timer for 30 minutes.
When the timer is up, remove the towel and do a stretch and fold, turning the bowl each time 90 degrees (4 stretch and folds).
Repeat steps 4 & 5 for a total of 3 stretch and fold cycles, totalling 2 hours from beginning to end.
After the last stretch and fold, take your cling wrap and tightly wrap the bowl making sure to not leave room for oxygen to enter.
Allow dough to proof for 10 hours (proofing time can change depending on the temperature of your house. As short as 8 hours and as long as 14 depending on temperature). You will know that it’s ready if the dough has risen and almost touched the cling wrap.
~ 10 hours later, your dough is ready to bake
Dust a dry cutting board or countertop with the gluten free flour and scrape your proofed dough onto the surface for shaping.
Stretch and fold each side (one at a time) all the way across the surface of the dough. Stretch it out one more time, this time folding the dough into third like a brochure. Tuck all of the creases underneath the dough ball.
Sprinkle your bread basket with a small amount of the gluten free flower and set your shaped dough upside down inside the bread basket. Cover the basket with a towel. Allow the dough to double in size (about an hour)
After the bread has sat to double 30 minutes in, preheat your oven to 450°F and place your dutch oven with the lid on in your oven to heat up.
When it’s ready to bake after it's doubled in size, flip your bread upside down onto a piece of parchment paper that’s big enough for you to grab the paper by the corners without touching the dough.
Take your scoring blade or sharp knife and score (cut) ¼ inch deep lines (about 4 lines) from top to bottom of the bread to allow the steam to leave while baking.
Then, take ⅛ cup of lukewarm water and pour it into your hot dutch oven.
Gently lower the load using the corners of the parchment paper. Place the lid back on top of the dutch oven and close the oven.
Bake at 450°F for 30 minutes, then remove the lid and bake for another 10-15 minutes at the same temperature depending on how brown you would like your loaf to be.
Remove dutch oven from the oven and place on a heat safe surface to cool.
Let it cool for at least an hour. (When you cut into hot bread, you cause the steam to escape too fast and can cause the bread to be drier later on)
Now enjoy!!!
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