Baking Bread
IBelow is a Sourdough method I used for making long loaves. I have added the written recipe below the video. I've also included a Crusty White Bread recipe using a cast iron Dutch Oven.
Let's Bake Bread!
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Sourdough Bread
Makes 2 Long Loaves
Ingredients:
1 cup (227g) ripe (fed) sourdough starter (I like to use Breadtopia)
1 1/2 cups (340g) water, lukewarm
1 to 2 teaspoons instant yeast
2 1/2 teaspoons (15g) table salt
5 cups (600g) Unbleached All-Purpose Flour (I'm a fan of King Arthur)
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Steps:
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess, don't pack your flour. Combine all of the ingredients using a danish whisk or hands, kneading to form a smooth dough.
Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.
Gently divide the dough in half; it'll deflate somewhat. Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes.
To make fat oval loaves, elongate each ball of dough you've preshaped by gently rolling it back and forth on an unfloured work surface several times. For longer loaves, continue rolling until they're about 10" to 11" long.
Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
Spray the loaves with lukewarm water and dust generously with flour.
Make two fairly deep diagonal slashes in each; a serrated bread knife or a lame, works well here.
Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
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Crusty White Bread (Cast Iron Pot)
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Ingredients:
7 1/2 cups (900g) Unbleached All-Purpose Flour (King Arthur)
3 cups (680g) water, lukewarm
1 tablespoon (18g) table salt
1 1/2 tablespoons (14g) instant yeast or active dry yeast
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Steps:
The flour/liquid ratio is important in this recipe, so measure carefully. Your best bet is to weigh the flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine.
Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined.
Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it will rise a lot. There's no need to grease the bowl, however, I do- it makes it easier to get the dough out when it's time to bake bread.