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This tutorial features my sister, Malissa making bread!

Easy Artisan Sour Dough Bread!

 
This is a great Artisan Bread recipe using an active sour dough starter! The bread has a great crunch that is easy to chew, because we add honey to the recipe.  Honey makes the bread softer.  You will love this recipe, I gaurantee! The recipe is not located in one of our cookbooks, but it can be printed by clicking the print recipe buttons  below.

Link to sour dough starter kit: amzn.to/3Y6cA2H
Proofing bowl: amzn.to/3RyPzCP
White Lily Website: www.whitelily.com/products/
Dutch Oven: amzn.to/3X3EU4m
Chris & Tammy Nichols

Easy Artisan Sour Dough Bread
This recipe is not in our Cookbooks

3 CUPS (WHITE LILY BREAD FLOUR)
1 1/4 CUPS WARM WATER (BABY BOTTLE WARM)
3/4 CUP ACTIVE SOUR DOUGH
1 TBSP. HONEY
1 1/2 TSP. SALT
 
-Mix all ingredients together in bowl of stand
    mixer (or large mixing bowl) just until
    combined. Let sit for 15 minutes.
 
-After it sits, using a dough hook, knead for 5
    minutes. If mixing by hand, knead for 8-10
    minutes.
 
-Transfer to medium-sized bowl, lightly
    coated with oil, or a floured proofing bowl.
 
-Cover with plastic and let rise for 3 hours,
    turning and folding dough once or twice.
    (See video tutorial for fold & tuck example)
 
-Remove dough, turn, and fold again, place
     back in bowl, seam-side up. Let rise another
     2 hours. Tip: Oil hands to fold and tuck. 
 
-After second rise, place Dutch oven with lid
      inside oven and preheat for 30 minutes at
      450 degrees. 
 
-Carefully remove hot Dutch oven, Take
      dough out of proofing bowl and place
      seam side down on top of parchment
      square making sure top is floured well.
 
- Carefully place dough (with parchment)
     into HOT Dutch oven.  Score bread (cut
     slits) on top.  Put lid on top, place in oven
     and bake for 30 minutes. Enjoy!

Sour Dough Starter
This recipe is not in our Cookbooks

1 CUP FLOUR (White Lily Bread Flour)
1 CUP FILTERED WATER
GLASS BOWL (metal can react with yeasts)
WOODEN SPOON
TEA TOWL
 
Day 1: Mix flour and water well making sure to incorporate all flour. Place tea towel over bowl. Starter must sit 24 hours.
Day 2: discard half of mixture and repeat day one instructions.
Day 3-5: Repeat Day 2 instructions for days three, four and five.
Day 6-7: On days six and seven, do the same but feed it every 12 hours, instead of every 24.
 
By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough breads, like pancakes and cinnamon rolls. It is working if it bubbles, and doubles in size.
 
Once sourdough starter is alive and active, it will have to be fed to keep it going as long as you like, even years!
 
Storing it in the refrigerator slows down the fermentation process, and only one feeding per week, or every other week, will keep it active.
 
If you leave starter out on counter at room temperature, you must add flour and water every day. You will also have to bake every day to use up that much starter.

Rights: This recipe has a copyright in our Cookbook.  You are allowed to use it for personal use only.  ​

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