PERFECT SOURDOUGH BREAD RECIPE
HOW TO MAKE THE LEVAIN (STARTER DOUGH)
Add boiling water into a mixing bowl
Wait a few minutes and dump it (this will increase the temperature of the bowl. We need a warm bowl)
Mix levain (starter dough) ingredients and rest in a room temperature for 15 minutes
1 cup of room temperature water
3 tablespoons of homemade yeast or one package of dry yeast
1table spoon of sugar
8-10 full tablespoons of flour
mix all together and let it rest in a room temperature
You can do this a night before and continue the next morning
MAKING THE DOUGH
Once your starter dough is ready add any seasoning you want (rosemary, olives, etc.)
1 cup of room temperature water
1 1/2 table spoon of salt
add flour and
Make a sticky dough
Watch video for the consistency
Mix just until your dough comes together. Cover with plastic wrap and let it rest in a warm area for 30 minutes
Perform 3 sets of stretch and folds spaced out by 30 minutes. Place your dough back in the warm area for each rest.
Chill in the fridge overnight
Divide your dough into 2 even pieces. Preshape each piece and rest 30 minutes.
Shape your dough and place into bannetons dusted with either rice flour or all purpose flour, or mix flour and semolina.
Place the dough on a parchment paper and score the top to desired pattern
Preheat a cast iron combo cooker in your oven from cold to 500℉
Carefully place a dusted loaf into the hot pan, place the larger lid on top, and bake for 20 minutes.
Remove the top from the combo cooker and lower the oven temperature to 450℉. Bake for an additional 20-30 minutes, or until the loaf is deep brown.
Remove and cool on a wire rack until room temperature. Repeat with the other loaf.
Enjoy!!!
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