Now that the weather has cooled off I am not so reluctant to turn on the oven and bake my own sourdough bread again. Love it!
This weekend I tried making a loaf of the “bread in a bowl” bread. Well, actually I did not try, I just did it.
- 4 cups of enriched white flour
- 1 cup of my rye sourdough starter
- 2 tsp of sugar
- 2 tsp salt
- 2 tsp of yeast
- 1 3/4 cups of water.
All you do is roughly mix the ingredients until the wet and the dry know each other quite well. That’s it.
In the original recipe they suggest leaving the dough sit for an hour and then bake it right in the bowl you have mixed it in. Because I use my sourdough starter, I like to let the starter “work” and develop a “sour” taste.
So I leave the shaggy ball of dough in the bowl all day while I am out and about doing stuff. In the evening I transferred the dough into my pre-heated cast iron Dutch oven and baked the bread at 450 degrees for 20 minutes.
After the 20 minutes at 450, I lowered the temperature to 350 degrees and continued baking for another 20 minutes.
And where is the picture of the inside of the bread? I forgot to take one!