Country Loaf

Sourdough Recipe
Makes two 2.2lb loaves

Sourdough bread is extremely healthy and quite delicious. This bread only
has three ingredients, flour, water & salt.

What to do with your start

Dehydrated Start: When you are ready to use your start, pour the dehydrated flakes into a shallow bowl and barely cover with
water. Let it sit till it rehydrates (24 hours or so), every once and awhile smashing it up with your fingers to help hydrate the
larger flakes. Once it is reconstituted then your start is ready to activate (see below).

Wet Start: Put into a glass jar and mix in ¼ cup water and ⅓ cup flour and cover with a lid. Let sit 8-12 hours on your counter
and then store in the fridge until you are ready to use it.

Activate starter
4-8 hours before you want to make the dough you must activate the start. Mix ¼ cup start with ½ cup water and ¾ cup flour.
Let sit covered till it is bubbly and thick and smells sweet (approximately 6 hours). Your start is ready when it floats in water. Be
sure to always save a small bit of start for your next batch. Store the start in the refrigerator between uses or you can leave it
on your counter and feed flour and water daily. It can stay in the fridge indefinitely, you just need to remember that the longer it
has been in the fridge the longer it will take to active.

Mix dough
In a large glass bowl or bosch mixer

*4 cups cool water

¾ cup starter
5 ½ cup white flour
3 cups wheat flour

Mix just enough to stir all ingredients together.

Let sit for 30 min.

Mix 2 Tbls salt with ¼ cup water, then mix into the dough and cover.

Let sit for 30 min.

Turning
Turn the dough. Turning is not like kneading, it goes something like this: First dip a hand in water. Next, reach in, grab the
bottom edge of the dough and pull up, stretching it, and folding it on top of itself. Do this all around the bowl, this is one full
‘turn.'

Let sit for 30 min.

Turn again.

Let sit for 30 min.

Turn final time (3 total turnings).

Now let the dough sit, covered for its bulk rise (8-12 hours). This can be most conveniently done over night.
Copyright © 2018 Abigails Oven LLC
Tip: warmer temperatures will result in dough that is ready sooner, whereas colder temperatures will allow the dough to sit
longer.

Bench & Proof

Dump your dough onto a floured surface, using a bench knife cut dough in half to form two loaves.

Let sit for 30 minutes (this is the bench rest).

Now fold the dough to create tension and place in a bowl with a floured towel or lined with greased parchment.

Let rise till doubled (45 minutes-2 hours depending on temperature).

Bake
20 minutes before baking time place your dutch oven (10 inch/4 qt) in the oven to pre-heat at 465. When the oven is ready
score (very shallowly slice) the top of each loaf. Place dough in dutch oven and splash some water (about ¼ cup) over it before
covering with lid. Bake for 30 minutes in the dutch oven, make sure the bread is golden brown before removing. Remove and
cool completely before cutting (1-2 hours). Wait until cool before putting in a plastic bag, or freezing. For crusty bread leave
unsliced and store in paper bag. Enjoy!

*Most bakers measure by weight rather than volume. If you have a kitchen scale we suggest weighing your ingredients. This is
the online calculator that we use:
http://historicbread.colonialheritage.org/p/recipe-calculator.html

Recommended Books:” Tartine Bread” by Chad Robertson, “The Art of Baking w/ Natural Yeast” & “ Beyond Basics w/
Natural Yeast” By Melissa Richardson

Email: TheBaker@AbigailsOven.com
Website: AbigailsOven.com

Variations
Jalapeno: 1lb cubed cheese of your choice and four sliced jalapenos, added before the first mix.
Seed: ¼ cup seeds of choice.
Cinnamon: roll out dough 18 inches long by 10 inches wide, sprinkle cinnamon then sweetener of choice. With pizza cutter cut
the middle, creating two pieces. Roll them up like a cinnamon roll, place on parchment for putting into hot dutch oven.

Copyright © 2018 Abigail's Oven LLC