These last 18 months have a lot of folks diving into the journey of home sourdough baking – even my mom! But, like many home bakers, she was looking for a simplified version of the tricky time-consuming method.
Recipe provided by Chef Paul Lillakas.
Yield: 1 loaf
Prep time: 12 hours 30 minutes
Cook time: 30 minutes
- 150 g active starter
- 400 g warm water
- 500 g bread flour
- 18 g salt
Tip: Make sure your starter is very active. It should float when added to your water.
- In stand mixer bowl outfitted with dough hook, combine starter, water, flour and salt. Knead on medium speed until dough stretches enough for light to peek through without tearing, about 20-25 minutes.
- Cut oval of parchment paper large enough to come up sides of 3.7 quart dutch oven. Press paper into bottom and up sides.
- Scrape dough into dutch oven. Cover with lid and leave in a warm place (e.g. closed oven with light on) for 12 hours, or until at least doubled in size.
- Arrange rack to middle position. Preheat oven to 500F. Bake, covered for 25 minutes.
- Remove lid, prop door open with wooden spoon handle; continue to bake until top crust is deep brown and thermometer inserted into middle of loaf reads 205F, about 15-20 minutes more.
- Cool on wire rack for 2 hours before slicing.