Local Sourdough Bread Recipe

Bread Preparation

1. 1

   Mixing the Dough

   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. In a separate bowl, mix the sourdough starter and water until combined. Gradually add the wet mixture to the dry ingredients and stir until a shaggy dough forms.

2. 2

   Kneading

   Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. Form the dough into a ball.

3. 3

   First Rise

   Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 4-6 hours, or until it has doubled in size.

4. 4

   Shaping

   Once the dough has risen, turn it out onto a lightly floured surface. Gently deflate the dough and shape it into a round loaf.

5. 5

   Second Rise

   Place the shaped loaf onto a floured banneton or a bowl lined with a floured towel. Cover and let it rise for another 1-2 hours until puffy.

6. 6

   Preheat Oven

   About 30 minutes before baking, preheat your oven to 450°F (232°C). Place a Dutch oven or baking stone inside to heat up.

7. 7

   Baking

   Carefully transfer the loaf onto parchment paper. Score the top with a sharp knife. Place it in the preheated Dutch oven and cover with the lid. Bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.

8. 8

   Cooling

   Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.