Sourdough Bread

My moms is famous for two things...well lots of things, because she is amazing and the kindest, happiest, most fun, person... but food wise, two things: her tortillas and her Sourdough Bread. She has been perfecting her bread for almost 15 years now! It turns out amazing every single time and we eat it for breakfast every morning that we have a fresh loaf. Because it is a natural yeast, and overall more healthy for you, we tell ourselves it's calorie free ; ) its aaaamazing!! trust us, you need to make this bread!

If you need a sourdough starter, start by asking around if anyone has one! You can take some of it and from there continue your own. There are also lots of sourdough bread companies you can buy it from and they will ship it to you! My mom got her starter shipped to her from a close family friend from California (thanks Mark!) However you get it, just make sure YOU GET ONE!! its definitely a labor of love, but the best bread!

INGREDIENTS

2 C unbleached bread flour

2 C unbleached flour

1/3 C whole wheat flour

3 TBL dark rye flour

3 TBS wheat germ

1 1/4 C sourdough starter

2 C warm water

1/4 tsp honey

1 TBS molasses

1 TBS + 1 tsp salt

rice flour for bowls

Method

*Making Your Dough*

place the first 5 dry ingredients in a bowl and whisk together

add your sourdough starter to the dry ingredients and combine-- dough will be shaggy and sort of dry still

in a separate bowl mix together 2 C warm water, 1/4 tsp honey, and 1 TBS molasses

pour liquid mixture into the shaggy dough mixture and mix until a ball is formed-- let it sit for 10-15 minutes

After it has sat, put dough into a mixer with dough hook and mix for 5 minutes.

While still mixing add 1 TBS + 1/4 tsp salt. Let mix for another 5-6 minutes

*Shaping*

Turn dough out onto your pastry cloth and form into a ball.

Set dough in a bowl, and cover with Saran Wrap for 2 hours

Turn dough out and fold into a ball again, place back into bowl for another 2 hours

Cut dough in 1/2 and form your 2 loaves.

Add rice flour to your basket, and place your formed loaf in seam side up

cover with Saran Wrap and store in a cool place for 12-18 hours

*Cooking*

place stone in the oven and heat to 510 degrees for 1 hour

place a piece of parchment paper over the dough and flip the basket over to remove the dough from the basket.

score the top of the bread using a razor

place dough on your stone with parchment paper and throw a cup of ice onto a pan under the stone to create steam. then squirt cold water into the oven-- 10-15 squirts. (when you squirt the water into the oven make sure you have the oven door almost all the way closed to keep the steam in.)

bake at 510 degrees for 5 minutes

turn oven to 435 degrees for 15 minutes

turn bread--a 1/2 turn-- and remove the parchment paper.

cook another 15 minutes. remove and cool.

*bread should sound hollow when you tap on the bottom

*if you bake another loaf, make sure you reheat the oven to 510 degrees again and repeat the same steps