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Sour Dough Is Calling My Name

Growing up I lived in good old California for a few years, and visiting San Fransisco was a weekend tradition.  I absolutely loved spending time there.  It is gorgeous!  And nothing beats their freshly baked sour dough!  Ever since moving back I have searched high and low for a recipe that would make my taste buds tingle with delight, but all failed in comparison.  Until now.  Alton Brown has ended my quest.  Finally!  I know.  I know what you're thinking...sour dough takes forever!  Yes, sour dough takes a bit of time but it's really easy and well worth the wait.

17 1/2 ounces of bread flour (all-purpose flour works too)
1/4 teaspoon yeast (room temperature)  
2 1/2 teaspoons kosher salt
12 ounces very warm water (105 degrees)

Mix dry ingredients well; add water.  Knead until flour is absorbed.  Leave in bowl and cover loosely with plastic wrap.  Set on counter or in warm place for 19 hours.

After 19 hours punch down with a bit of flour just until dough pulls away from the sides of the bowl. Cover bowl with towel; let rest for 15 minutes.

Form into round loaf.  Place in a towel sprinkled with cornmeal. Cover and let rest for 2 hours.

Place in dutch oven.  Cook at 450 degrees for 30 minutes with the lid on and 15 minutes without the lid.
Internal bread temperature will be 210 degrees.

If you don't own a dutch oven, shape into a loaf and cook in a loaf pan.  However, I am convinced that baking this in a dutch oven is what gives it many layers of amazing flavor.  I would suggest investing in one.  They are rather inexpensive and will make all your food delicious!

Slather with real butter and enjoy a special treat San Franciscan style!  

Has anyone tried this with wheat berries?  If so, did you use hard white or hard red?  Was it successful?


Until next time...
Jessie
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Comments

  1. ErikaJanuary 23, 2011 at 7:26 PM

    It sounds great. I am not one to make my own bread, though. :( Dutch oven sounds interesting...glad you found the recipe you wanted!

    ReplyDelete

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