Gregs’ Sourdough Bread

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I have been “growing” my sourdough bread starter (Mable) since June of 2009.  It makes the best sourdough bread.  I keep it in the refrigerator and take it out weekly to feed and then back in the chill chest it goes.

Ingredients

• 1.5 cups sourdough, fed for a few days on the counter.
• just over 1.5 cups water
• 4.5 cups white bread flour
• 2 tsp salt

1. Mix all the ingredients and knead by hand or in a stand mixer, till the gluten is well developed. Make a ball and put it inside an oiled bowl, cover with a plastic shower cap and put in the fridge. Leave to proof overnight.
2. Take the dough out of the fridge the next morning and leave it to temper on the counter and to further proof. It must double in bulk. It will take at least 2 hours.
3. When doubled in bulk, tip the dough on a well floured counter and shape in whatever shape you like. Then put the formed loaf on a floured cloth, a bannetone or a large bowl, depending on the bread shape, and leave to rise again.
4. This one I baked in a Dutch oven. Preheat the oven to 375ºF  with the Dutch oven inside. When the loaf is doubled, take the Dutch oven out of oven and place on the counter and slide the bread into it. Score it, cover with the lid and put it back into the oven. This bread hardly took 30 minutes to bake.
5. Then let the loaf cool on a wire rack and… devour it. I can’t express how delicious it was with butter…