Instructions
1st Day
- Make a levain pre-ferment:-25 - 35 g starter-100 g Heritage White or Bread Blend Flour or Pizza flour-75 - 100 gr water, non-chlorinated, 70 - 85 degrees F
- Leave on kitchen counter overnight, or for about 12 hours in cool weather. In very warm weather it may take only 4 or 5 hours to become active enough to make bread dough.Mix thoroughly by hand so that all the flour and water are combined with the starter.
2nd Day
- Add the following to the 200 g of levain/active starter:-450 - 500 gr water, non-chlorinated, 70- 85 F (depends on how stiff the levain is and how hydrated you want your final dough)-800 g Heritage White or Bread Blend Flour-1 Tbsp sea salt scattered onto the flour (Real brand or other unrefined salt)
- Mix thoroughly - this can be done with a stand mixer or by hand. This can be a bit messy. Use wet hands to squeeze and turn the dough so that everything mixes well.
- Let rest for 45 minutes
- Scrape the dough out on a clean surface. With wet hands,stretch and fold 5-10 times letting it rest a few minutes between stretches.You should feel the dough developing strength. (There are many YouTube videos on kneading. “French Kneading with La Cocina de Babette” , is a good one).
- Divide into two equal portions. Round each portion into balls and drag each on a dry surface to create surface tension. (You Tube –“Bread Dough: Shaping a Boule”, by Weekend Bakery)
Now it’s time to decide when to bake...
Same Day Bread Pan Method
- Place divided dough in a pan greased with melted butter together with coconut oil or olive oil (using only one will cause sticking).Cover with plastic wrap and let the dough rise in a warm place until nearly doubled in volume. Time may vary from 30-40 minutes to several hours depending on room temperature and strength of the starter. Score the top and bake in a preheated (at least one hour) oven at 450 F for about 35 minutes until the inside temperature is 200-210 F.
2-3 Day Method
- Bread PanDivide and place dough in greased pan seam side down. Cover with plastic wrap and refrigerate 1-2 days, or more if desired. The dough will rise a little in the refrigerator and build flavor from the slower fermentation. Remove the dough 1-2 hours before baking. Let stand covered in a warm place. Score the top and place in preheated (at least one hour) 450 F oven. Bake for 35 minutes until the inside temperature is 200 -210 F. If the crust is becoming too dark, make a tent cover out of foil and place over the pan for a portion of, or for the entire baking time to get the desired crust color and texture.
- Banneton MethodPlace dough in a well-floured banneton, seam side up. Let rise for 1-2 hours until you see a visible increase in size but before it doubles in size. Cover with a plastic wrap and place in the refrigerate overnight, or for 12 - 24 hours. Preheat oven and Dutch oven at 450 F for one hour. Flour a peel or an inverted small baking sheet with flour not cornmeal. Cornmeal burns at high temperatures. Rice flour with wheat flour works well. Place the banneton on the peel/pan upside down so the dough falls onto it. Score the top of the loaf. Remove the cover from the Dutch oven and carefully slide the dough into it. Cover and bake for 35 minutes until the inside temperature is 200-210 F.
Tried this recipe?tag #sunriseflourmill
This has been super helpful for me. I have not made sourdough bread before and it took some time to get the hang of it but I learn new things every time I try. We have been enjoying bread again for the first time in 5 years.
My first loaves are now in the pans to rise. I am super excited and hopeful that I can eat this sourdough bread without the issues caused by gluten.
I hope I have my measurements right as I had to use a converter chart to change from grams to cups in the sourdough recipe.
I bought an inexpensive scale on Amazon about a year or two ago, and I use that more than just about any other baking tool other than my Cuisinart food processor. You can measure by grams or ounces, and it has a “tare” button so you can zero out the weight of the container you’re putting your ingredients into. A very worthwhile investment!
I agree completely. It’s a worthwhile investment.
I also bought a small scale and it is very easy to use and I think makes a big difference with the sourdough measuring.
If you are baking in a Dutch oven, do you line it with parchment or brush it with oil? Or do you put your round loaf directly into the Dutch oven. My Dutch oven is ceramic coated cast iron.
Most recipes use parchment cut larger than the size of the oven but that’s to use the overcut section as handles to assist in dropping the loaf into the hot pan. In truth it messes up the edges of the bread as the dough rises into it during the bake and these marks show up on the bread. If you feel you can do without, I’m guessing a well used Dutch oven would not require any release agent. I’m going to try it myself. People bake on pizza stones frequently.
I flip my banneton over onto the parchment paper in my hand, then score the dough on my counter. I lower the bread into the Dutch oven with the parchment paper, then carefully press the paper to the sides. I then cut the paper down so it doesn’t interfere with the bread rising.
Did you preheat your Dutch oven before adding dough?
I made bread today in my cast iron pot that is smaller than a full dutch oven. Anyhow, I did nothing to the pot, it came out fantastic, didn’t stick at all, and I can eat it with no health problems. I have missed bread from my wheat problems. This heritage wheat is a wonderful discovery.
Can this be made in a bread maker?
Has anyone ever had success adapting this recipe for a bread machine?
Do you need to line the Dutch Oven with parchment paper? In my previous wheat eating life, I used to make sourdough bread in my Dutch Oven, but I always lined it, which I don’t see in your instructions. I’m very excited to try this. I have been eating the Eat Wheat book by Dr. John Douillard and have been following his protocol to prepare my digestion for wheat, which I have not eaten in 6 years. I am SO sick of cardboard gluten free bread!
reading the book, not eating it! 😉
The first time, I made the sourdough bread recipe that came with my order, it turned out poorly. (We ate it anyway.) The second time was not perfect, but pretty good. I LOVE this flour! I have been unable to eat even organic flours and it has been awful! After eating the bread with this flour, I felt like I had been starving to death previously. The bread is SO delicious and satisfying. It reminds me of being a kid and eating bread fresh out of the oven. I thought I was gluten intolerant. Turns out it was not the gluten, but the flour, even organic. I am SO delighted to have bread to eat again. Thank you!
This flour makes amazing sourdough, I substitute about 30 grams of whole wheat with the bread flour. I have been gluten free for about 25 years and I am so amazed I can eat this bread and feel so satiated and healthy. Thank you !!!!!
My question is about kneading. The Video from French kneading is pretty aggressive. The stretch and fold with rests, does that resemble the shaping video ?
Does the gluten break down if over handled as in einkorn?