Sourdough starter 1 cup, Frozen
Ingredients; Flour, water
1 cup thawed sour dough starter
1 cup warm water 105F
1 teaspoon sugar
4 cups hard bread flour
1 teaspoon salt
Mix the warm water, sugar & starter in a medium size bowl, when it's starts to bubble its ready to use 1-3 days depending on how warm the environment is*
* if you don't wish to wait & make bread immediately add 1 teaspoon dry yeast & reduce rise time to 60 minutes for the 1st rise & 30 for the 2nd. You will still have the flavor of sour dough bread.
Stir in flour & salt & mix until a shaggy dough is formed add more/flour as needed. Cover & let rise at room temperature for 10-12 hours until double in size.
Kneed dough into a smooth round ball. Let rest on a clean floured towel for 4-6 hours until double in size. (Cover)
Preheat oven to 450F , heat a Dutch oven with lid for 60 minutes. Carefully remove hot pan from oven, cut 3 slits in top of bread gently slide off the towel into the hot pan, cover & bake for 30 minutes
Jennifer McConnell the owner of Fresh Baked Consultancy is a Professional chef , artisan baker and culinary instructor with over 28 years expertise in the industry including amazing experiences at some of Ontario's most charming bakeries, inspirational cooking schools and exquisite food shops.