Saturday, May 16, 2015

Cold Slow Rise: Sourdough

I mix up my sourdough a few days ahead of baking. Since we live on our bread I am always monitoring when it's time to mix up another batch. I blend approx 4 cups whole wheat flour, 1 cup of cornmeal and 1 cup of oats and 3 cups of water in a huge clear bucket with kosher salt and my starter. Over the days I can see it rising. I keep it in the fridge and I punch it down every day.

When its time to bake I grease my dutch oven(s) with shortening and place the boule(s) inside and cover them. I place the dough in a cold oven and turn the oven to 450 degrees F. I take the lids off when my nose tells me to, towards the end of baking time.