Sour Dough Bread - menu

This is the best bread I have made. The recipe is evolving

Day 1 AM

Remove starter from fridge and feed

Day 1 PM - Leaven

Mix the Sourdough Starter with the water, salt and flour. Cover and place in a warm area at about 30°C for 24 hours. I have a broccoli box with a 15W CFL lamp in it.

Day 2 PM - Bread Dough

If you have the time and patience wait another 24 hours, the bread will be much more sour. I like that but others think it is a little too sour.

Put the boiling water into a large bowl and add the flour, salt, carraway seeds and honey. Mix it all together.

Add the leaven that you started the day before. Mix everything with your hands until all flour is incorporated. If it is too wet, add more flour. Cover and let rise until it has increased its size by at least one third.

Place a good amount of flour on a large board and put the dough on top of it. Begin folding the dough from the top to the center, rotate it 90° and again fold the top of the dough to the center. Continue to do this until you made it two to three times around.

Dust a proofing basket or bowl with a thick layer of flour and put the dough into it. Let rise until it has almost doubled its size.

Preheat the oven to 250°C with a camp oven or cast iron saucepan (with lid) or a baking sheet in it. When the dough has finished rising, dust it with flour to make it eaier to handle and also to make it look great after baking. Flip it into the camp oven, put on the lid and place it in the oven. Then reduce the heat to 230°C / 446°F. After 15 minutes remove the lid - leave it longer for more crusty but don't overdo it :P

Bake for about 60 minutes or until the bread has the prefered color and sounds hollow if you knock on its bottom.

If you are stringer willed than me, try to let the bread cool completely before cutting it otherwise the insides kind of stick together along the cut.

Be sure to wash up everything before it dries, the dough sets like concrete.