I have been making this recipe for months, and it is so good! My grandson does not like bread, but he asks for a piece of my "sour bread with butter" almost every day when I make it!
My "process" is slightly different than hers, so, I've included the recipe she gives and the steps I take.
Ingredients by weight:
- 650 grams warm water
- 20 grams salt
- 1,000 grams flour
- 50 grams olive oil
- 30 grams honey
- 300 grams sourdough starter
First, get your filtered water measured. Add salt to your water and put on the stove top to heat.
Next, add olive oil, honey, four, and starter to a large mixing bowl.
Add in your warm salt water and mix well, scraping the sides of the bowl with a scraper to form a well blended ball of dough in the middle of the bowl. Watch for small balls of flour that didn't mix into the dough well, use your fingers to break them up and mix them in.
Cover with a damp cloth and let sit for 30 minutes. I put mine in the microwave (DO NOT MICROWAVE) so that my kids don't knock it over.
Stretch and fold the dough every 30 minutes, looking for little flour balls that didn't mix in well. You will notice that at first the dough is very sticky. After the fourth session of stretch and fold, the glutens are doing really well and it isn't as sticky.
You'll stretch and fold the dough four times, and cover with a damp cloth for 30 minutes in between each session.
After the fourth session of stretch and fold, you will cover with a damp cloth and allow to rise for 3 hours.
Now, you will divide your dough into two sections. Form each section and place into a greased bread pan. You will let these alone for 2 1/2 hours so that the dough can rise again in the pans.
You can now bake your bread in a 400* oven for 30 minutes. Both pans can go in at the same time.
Once the bread has finished baking, you will remove the pans from the oven and dump the bread out to cool on a raised wire rack.
Do not cut for at least an hour or the bread will get gummy.
Store in a large ziplock bag to keep bread soft.
