I was recently asked about the amount of time it takes me to create a loaf of sour dough bread. I thought I’d document my process.
All
Total of these steps took about 15 minutes. Now I let the shaggy dough rest for an hour.
After the first stretch and fold. Resting now for 30 minutes.
After one more stretch and fold. Now I wait 4-6 hours for the bulk ferment to happen. I could do one more stretch and fold but there’s lots of strength in this dough already.
Bench rest after 4 hours of rise time. Now 20 minutes to final shape.
20 min. Bench rest then reshape. Cover in plastic and placed in the fridge for overnight ferment.
Baked in a cold oven, cold Dutch oven. Temp: 450 for 1 hr 5 min. Next to impossible to slice when fresh but great for tearing and dipping in soup or stew.
Total hands on? 30 minutes. Lots of resting and patiently waiting time but so worth it.
Ingredients:
- Starter made with all purpose and rye flour
- Dough Mixed with flour, water, and salt. Simple. Dairy/fat free.
We’ll friends, that’s the process. I find working with the dough to be restful and time well spent.
I offer loaves of sour dough bread to friends and family. With a small percentage of sales going to outreach needs.
When would you like yours?
Tweak your week! 