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Measure the flour and water very carefully. I like to use the flat end of a butter knife to sweep across the top of my measuring cup when measuring flour. Careful to no pack down the flour.
Combine all of the ingredients in a large mixing bowl- at least 6qt to allow the dough to rise. I like to use my mixing bowl from my electric mixer. Lukewarm water is around 105°F if you are using a thermometer. If not, water needs to be warm but not hot to the touch.
Mix and stir everything together to make a very sticky dough. I use my electric mixer with the paddle blade and mix for around a minute at medium speed.
To allow the dough to rise, cover with plastic wrap. Let the dough rise at room temperature for 2 hours. Then, transfer to the refrigerator for at least 2 hours, or for up to about 7 days. This recipe makes about 3 round loaves and by day 7, by last loaf turned out to have a slight sourdough flavor, delicious!
To make your first loaf, prepare a countertop with sprinkled flour. Pull out your dough from the refrigerator and sprinkle the top of the dough with flour. Grease your hands, and pull out bout 1/3 of the dough, about the size of a large softball. Place the 1/3 of the dough onto the floured countertop. Round into a ball if needed.
Place the 1/3 dough onto a piece of parchment paper. Sprinkle flour over the top. Drape the dough with greased plastic wrap. Allow the dough to warm up to room temperature during it's final rise. I usually set the timer for about 1 hour. During the last 20 minutes of the rise, pre-heat the oven to 450 degrees. Place a baking stone on the middle rack while the oven pre-heats.
When you're ready to bake, take a sharp knife and slash the dough 2 or 3 times, making a cut about 1/2" deep. Place the dough in the oven on the baking stone with the parchment paper still underneath. Close the oven and prepare a shallow metal or cast iron pan with 1 cup of hot water. Carefully place the pan on the lowest shelf and close the oven door quickly. Bake the dough for 25 to 35 minutes, until it's a deep, golden brown.
Cool the finished bread on a cooling rack. Store leftover bread in a plastic bag at room temperature.
Follow steps 5-8 to repeat for the remaining 2 loaves within 7 days. Enjoy!
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