Good Monday evening everyone. Sending out thoughts and prayers on this Memorial Day for all who gave their lives for our freedom. I hope everyone has had a day to rest and was able to enjoy the great outdoors. Oh, wait!!! I live in Central Texas. It was 96º with a feel like of 105º. Needless to say, I did not leave my house.
I did spend some time in the kitchen making 2 boules of sourdough.
The bread recipe comes from a post of a video by Ashley Harden from TikTok (@therealsourdhoughmom). She makes these 2 boules in 1 day – 8 hours – which is very unique in the world of sourdough. It was easy to follow her instructions from the video and I think I did a pretty good job these being my first real try at making sourdough bread. *Disclaimer – I’m still very new at blogging and failed to take pictures along the way. I do have a couple of the final product and I will work on doing better with photos in the future.
Here is the recipe basics:
Makes 2 loaves
250g Active sourdough starter
725g warm water
- Stir these together
25g salt
1000g flour (AP or bread flour is fine)
- Mix all together until all flour is incorporated and shaggy dough is formed.
- Cover and let sit on the counter for 1 hour.
- You will know do a set of 4 stretch and folds – 30 minutes apart
- After the final round of stretch and folds cover and let dough sit on the counter for about 2 hours. The dough rise 50-75%.
- Flour your work surface, pour out the dough and cut into 2 pieces
- Shape the dough into rounds, then let them rest on the counter for 20 minutes.
- Do one final shape and place into your banetons or bowls. Be sure to lightly four or oil your bowl to avoid sticking.
Place the bowls in your refrigerator for 2 hours to proof.
- After 2 hours remove the dough, turn them over onto parchment paper and score the tops.
- Move them to a Dutch oven and bake in a 500 degree over for 35 minutes.
- After 35 minutes remove the lids and drop the temperature to 425 degrees and bake for another 20 minutes or until desired brownness achieved.
- I do not have 2 Dutch ovens so I used 1 and put the other boule on a pizza stone and open back for the same amount of time.
Let rest until cool, cut and enjoy.
I’d love to get feedback from anyone else who has tried this recipe. Did it work for you? How was the taste? Did you use regular flour or milled grains?
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