Special thanks go out to Brenda Reynolds, who shared this recipe with me. I took her class through Meet Up, with my husband and my mom. It was a lot of fun. Thanks Brenda!
You will need a sourdough starter for this recipe. If you don't have one, you can make your own.
2/3 or 5 ounces of Sourdough Starter
2 1/2 cups OR 12 ounces of Bread Flour
1 1/2 cups OR 8 ounces Whole Grain Flour (wheat, spelt, rye, kamut, barely....)
2 teaspoons salt (I use kosher)
12 ounces water
3/4 cup OR 6 ounces of Add-Ins (sprouted seeds, grains, porridge, nuts, sauteed onions, roasted garlic, sliced olives....)
2 tablespoons soaked soaked chia seeds, optional
2 tablespoons soaked flax seeds, optional
Day 1: Time to Proof
- Mix all the ingredients in a non-metalic bowl. Cover with a damp cloth. Choose either Step 2 OR Step 3.
- Turn dough every half hour, punching down each time. Do this for a total of 4 times. OR
- Sprinkle an additional 1/2 to 1 cup of bread flour on a clean surface. Dump the dough onto the flour and knead until elastic, 2-3 minutes.
- Cover, and let sit out on the counter 4-6 hours. If you chose Step #3, add 2 hours. You should choose a draft-free location.
- Shape the dough into a loaf or rolls. Line metal pans with parchment paper. Cover with plastic wrap and let proof in the refrigerator for 12-24 hours. (if you are making rolls, I've found 4 oz of dough makes a good sized roll.)
- Remove the dough from the refrigerator 1-2 hours before you want to bake it.
- Preheat over to 400 for dinner rolls, bake for 20-30 minutes.
- Place a metal pan with water in a cold oven. Preheat oven to 425 degrees. Set rack as low as possible, just above the water.
- Make slits in top of the bread with a very sharp knife or a razor blade.
- Bake bread for 40-60 minutes, depending on loaf size. Use an instant read thermometer (200 degrees) to test for doneness. Check the water pan half way through, tossing in a few ice cubes in if needed.
- Cool bread on a rack for an hour before slicing. Do not let it sit in pan for more than an hour after baking, or the bottom will get mushy.