Ingredients for Buddha's Sourdough Bread
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water (105-115 degrees F)
- 1 cup active sourdough starter
- 1 tablespoon honey
- 1 tablespoon melted butter
- 2 teaspoons salt
- 4 cups all-purpose flour
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How to Make Buddha's Sourdough Bread
- In a large bowl, combine the sourdough starter, water, and flour. Mix until just combined; don't overmix.
- Cover the bowl and let it rest for 30 minutes (autolyse).
- Add salt and mix thoroughly until fully incorporated.
- Perform 4 sets of stretch and folds, every 30 minutes. Gently stretch a portion of the dough and fold it over itself, rotating the bowl 90 degrees between each fold.
- After the final stretch and fold, cover and let the dough bulk ferment for approximately 2 hours, or until it has almost doubled in size.
- Lightly flour a work surface and gently turn the dough out. Shape the dough into two round loaves.
- Place the loaves in well-floured bannetons (or bowls lined with a floured kitchen towel).
- Cover and refrigerate for at least 12 hours, or up to 24 hours for a more tangy flavor.
- Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- Carefully remove the hot Dutch oven from the oven. Gently place one loaf into the Dutch oven.
- Cover and bake for 30 minutes.
- Remove the lid and bake for another 20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
- Repeat steps 10-12 with the second loaf.
- Remove from the Dutch oven and let cool completely on a wire rack before slicing and enjoying.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
7g
Carbs
7g
