Redfife Sourdough Bread Recipe
butter and jam
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread Ingredients
Serving Ingredients
Method
Bread Preparation
- 1
Mix Ingredients
In a large bowl, combine the red fife flour and salt. In a separate bowl, mix the water and sourdough starter until well combined. Pour the wet mixture into the dry ingredients and mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- 3
First Rise
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for about 4 to 6 hours, or until it has doubled in size.
- 4
Shape the Dough
Once the dough has risen, gently deflate it and shape it into a round loaf. Place it in a floured proofing basket or bowl.
- 5
Second Rise
Cover the shaped loaf with a cloth and let it rest for another 2 to 4 hours, or until it has puffed up.
- 6
Preheat Oven
Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat.
- 7
Bake the Bread
Carefully place the loaf into the hot Dutch oven, cover it, and bake for 30 minutes. Then remove the lid and bake for an additional 15 to 20 minutes, until the crust is golden brown.
- 8
Cool
Remove the bread from the oven and let it cool on a wire rack before slicing.
Serving
- 9
Prepare Serving
Slice the cooled redfife sourdough bread and serve with butter and your choice of jam.
