Impatient Person’s Sourdough
Rudimentary Bread Ratios
…Ratios of the four ingredients provided by a wise, French friend, and used for this recipe
100g flour
75g water
≈ 2g salt
≈ 1.2g yeast
Notes:
Under normal circumstances, a “sourdough starter” is used - that takes days to make. Ain’t nobody got time for that.
This technique skips to the end with the hope of some interim fermentation over 24 hours.
The more sticky & tacky the dough, the more moist and airy the result
Baking “slow and low” makes the bread tough (according to that French friend)
Tough, hard crust, with a moist airy inside, are the traits desired in this recipe
Kitchen Needs:
Large mixing bowl
Kitchen aid mixer or strong arm
Damp dish cloth
Dutch oven, or iron skillet with a lid that can be put in oven)
Ingredients:
(Single) recipe - Imperial measurements - Ratios adjusted for full loaf
Flour - 3.75 cups (500g) - King Arthur Unbleached Bread Flour
Water - 1.5 cups + 1 tablespoon (375g) - do not use a powdered water - difficult to determine how to reconstitute
Salt - 0.75 teaspoon (2g) - opinion, round up to 1 teaspoon
1 packet yeast - 2.25 teaspoon (7g)
NOTE: For pizza dough, increase salt, add ≥ 1 tablespoon warmed butter
Directions:
Prep Yeast
In warm water, (amount subtracted from total, necessary volume), add yeast
Stir and let sit for a few minutes to activate and bubble
In Kitchen-Aid Mixer:
Set to #2 speed with bread dough spinner attachment
Slowly mix in small amounts of flour, water, yeast and salt each ingredient while running
Dough should be wet and tacky
In a large, wide mixing bowl:
Sprinkle a bit of flour at the bottom
Pour in the bread dough
Cover the mixing bowl with a damp dish cloth
Let dough on the counter at room temperature for 1 hour (dough will rise)
Stretch & Fold sessions:
(Necessary for sourdough consistency)
Every 30m —> 1hr (or longer) —> up to 48 hours (or longer)
Sprinkle a bit of flour on the dough
Pull and stretch the dough evenly out to the side
Fold the dough back over the top
Rotate the bowl 90°, pull and stretch the dough again
Do this (4) times for the full 360°
Re-cover the dough
Wait 30m —> 1hr and repeat the process
The longer the bread is out on the counter, the more it is allowed to ferment and “sour” - I’ve left it out as long as 3 days - tastes like sourdough!
As bread experts in the making, should someone else in the household suddenly become a expert, and claims the bread has fermented toot too long, you can cover and refrigerate until ready to bake. No problem!
The fridge greatly slows the fermentation and rising of the bread. It will still taste great!
NOTE: The wise, French friend said - At any stage of this process, the dough can be frozen for use at a later time.
Ready to Bake!
Preheat oven to 500° F with Dutch oven inside
Add some flour to a cutting board or countertop
“Shape the boule” (or bread round) - see video
Oven and Dutch Oven Ready?
NOTE: Making shallow slices on the top of the dough is necessary for some reason (if you want it to look like bread when finished, mostly… I think)
(Do this quickly) Remove the Dutch oven from the oven
Add dough to Dutch oven
Make several incisions across the top of the dough
HINT: Use scissors - works great! (tried the sharpest knives in the kitchen and a straight razor.. nope)
Baking:
Cover Dutch oven (with the top on), and place in center of the oven
Bake for ≈24 minutes
Remove the lid of Dutch oven
Bake for ≈30 more minutes, or until the top of the loaf is as brown as desired
Behold!
When removed from the oven, the bread should easily fall out of the Dutch oven.
Do not let it cool. Share and devour immediately (only with those at home with you) and then wonder about all the other ways it could have been enjoyed, foods it would pair well with, or the other friends or family who might also enjoy - someday.
VARIATIONS:
Pizza dough? - Add 1 tblspn soft butter during initial stages, follow same process.. when stretching pizza dough to shape for the skiff, paint with additional butter, when ready for toppings, and the pie will holds its shape
