Now that you have the Sour starter made and established, you can now start to make sourdough bread.
Yield: 3 Loaves
Ingredients: 1.5 lb’s water, 1/2 oz fresh or active dry yeast, 1.75 lb’s sour starter, 3 lb’s bread flour, and 1 oz salt
Stir together the water, sour starter, and yeast until all is dissolved (about 10 minutes) in a mixer bowl. Add in the flour and salt, place on the mixer stand with the dough hook and mix on low speed for 1 minutes. Then mix on medium speed for 8 minutes. Once the dough is formed, place on a floured surface and form into a large round shape, cover with plastic wrap or a towel, and let proof for 15 minutes.
Once the 15 minutes are up, separate into 2 lb “duff’s” or “rounds”. Place on sheet trays covered with corn meal, cover with plastic wrap and place in the fridge over night.
The next day, places the dough rounds on slightly oiled baking sheets. Place that on the sheet trays you used the day before but throw out the corn meal. Cut a slit on a 45 degree angle of the bread and let proof for 25 – 30 minutes.
Set the oven to 400 degrees fahrenheit. Place a cast iron in the oven while it’s heating up. Once the oven is heated completely put the bread in the oven. Now fill the cast iron with water (this will help you create steam which will help you create that nice crunchy crust on the outside of the bread.
Only have the water filled cast iron in the oven with the bread for 10 minutes. Take the cast iron out and continue baking the bread for another 15 minutes. If you’re skeptical on if the bread is completely baked or not, just stick a thermometer into the bottom of the bread and the internal temp should be 190 degrees.
This is actually one of the easiest bread to make! It’s also great for any time of sandwitch.