Sourdough Bread Recipe by Rachael Siebenaler

General Directions

1. Choose when you want your bread to be baked and work backwards 
2. Before you bake, you need to feed your starter at least two times, 8-12 hrs apart. It should be bubbly and doubled in bulk. A good way to test whether your starter is ready is to drop a tsp of starter in lukewarm water. If it floats, the starter can be used. If it sinks, it needs to be fed again. 
3. 8-12 hours after feeding 2 days in a row, mix dough (recipe below). If you have a kitchen aid, use the dough hook to kneed for about 5 min. 
4. Place the dough in a non reactive bowl covered with a cloth or shower cap on the counter in a warm space and let rise for another 10-12 hours. It should double in size. 
5. Pull the dough out and shape. If you want one loaf, flatten the dough into a disk and fold the outside corners in toward the center to form a tight ball. Flip over and place on parchment paper. You can also cut dough into 4 oz pieces and make rolls. Make sure that you fold the corners in to form a tight ball. 
6. Place dough on top of parchment paper or a non-stick surface and cover. Score the dough with a knife and put in the in fridge to rest for 8-12 hrs 
7. Pull out of fridge and let rest and ride for 90 minutes before baking 
8. Preheat oven to 375-400. Heat a cast iron skillet or dutch oven. Place dough with parchment in heated Dutch oven. If you have a thermometer or oven probe, stick it inside the bread and set the oven to turn off when the temp of the dough reaches 205 degrees. 
9. Baked uncovered for 10-15 min for rolls/20 minutes for bread or until the temperature sits between 190-205 F. If not browned bake directly on rack for 10 minutes 
10. Let rest for 30-60 minutes before slicing. 

Bread Recipe:

1/2 cup starter and add to bowl

Add 1 1/2 cup lukewarm water and stir 

Add 4 cups bread flour 

Add 1 1/2 tsp salt

Feed recipe: 

Feed with all purpose or bread flour)

 1/4 c water and 1/2 c flour

*Before each feeding get rid of 1/8- 1/4 cup of starter*

Sample baking schedule if you want bread for Sunday morning breakfast

1. Feed your starter at 8am on Friday 
2. Feed your starter at 8pm on Friday
3. Make your dough recipe on Saturday morning at 8am and let your dough rest and rise until 8pm on Saturday 
4. At 8pm on Saturday, form your dough into a ball bringing all four corners to the center. Flip over and set on a piece of parchment paper. Set into container, cover, and refrigerate for 8-12 hours. 
5. Sunday morning sometime between 6-8 am, take your dough out of the bowl and let rest on parchment at room temperature for 1 hour. 
6. Pre-heat your oven to 450 and put a cast iron skillet in the oven
7. Place the bread dough including the parchment paper into your heated cast iron skillet or dutch oven and cover. 
8. Bake covered for 20 minutes then uncover. Bake uncovered in skillet for 30 minutes. Take the temperature of your bread. If it is well browned and reaches 190-205 degrees then your bread is finished. If not, then remove bread from skillet and bake directly on rack until it is well browned and reaches temperature. 
9. Let bread rest at least 30 min before slicing. It will continue to cook during the resting period. 

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