Straight Killer Sourdough

  • 2 cups all-purpose unbleached flour
  • 2 teaspoons salt
  • 1/4 teaspoon yeast
  • 1/4 cup of the Yeastie Boiz (Starter)
  • (Almost) 1 cup water

This will make a boule of about one pound. Usually every 2 cups of AP flour will make about a pound of bread . If you want a bigger loaf, multiply the flour and water, but not the salt, yeast, or starter. This is a NO-KNEAD recipe. I barely even touch the dough!

ALWAYS FEED YOUR STARTER A COUPLE HOURS BEFORE YOU USE IT! You want it nice and bubbly and expanded! It should be at least twice as big as before you fed it, and it should look like this:

12-14 hours before you want to bake:

Add the dry ingredients and whisk together. Add the starter. Slowly pour almost all the water on top of the blob of starter, making lots of bubbles in it.

Mix, mix. I use a silicone spoon and keep folding the wet parts into the dry parts. Add the last little bit of water, and keep spinning the bowl and folding as it turns into a sticky, doughy, ballish mass. It should be just barely not sticking to the spoon as it comes off the dough. It should be good and rubbery. It will take maybe 5-6 minutes of mixing and folding.

Put a cloth napkin or some such over the bowl and set it somewhere warm for 12-14 hours. Make sure it is at least 12 hours and no more than about 16. If you go more than 16 or so, the Boiz will have eaten everything and there won’t be anything left to make the loaf pop in the oven.

The next morning, it should look like this:

Preheat your oven, with the Dutch oven in it, to 500 degrees. Let it get good and hot.

Use your silicone spoon and fold the edges back into the middle until you form a ball again. Yes, it will deflate, but that’s ok. Make sure that all the dry part is folded inside, so the ball is wet again. Like this:

Pull the very hawt Dutch oven out, lightly flour the bottom, and turn your bread bowl upside down and plop the ball into the pan. Make sure the folded in top lands on the bottom of the pan. Put the lid on and stick it in the oven.

Set the timer for 30 minutes. After 30 minutes, take the lid off the Dutch oven and set your timer for another 7-10 minutes. You’re looking for that golden crust type of thing.

I know it will be hard, but let it cool at least 10-15 minutes before you be slicing and devouring!

 

Seedy Neighborhood – Seeded Loaf

All ingredients and preparation are the same as above. The Trader Joe’s Everything But The Bagel topping goes on the ball of dough right before you plop it into the hawt Dutch oven.