Sourdough Bread Loaf
- 17 ounces bread flour 480 grams
- 8 ounces warm water 240 mL
- 2 ounces avocado oil 60 mL
- 1 cup sourdough starter 198 grams
- 2 1/2 teaspoons salt 12 grams
- Attach Sifter Attachment to KA Stand Mixer (with Flex Edge or Flat Beater), and press "Tare" to zero scale.
- Add flour to the ingredient hopper and weigh (480 g).
- Turn Stand Mixer to speed 2 and sift flour into bowl.
- While flour is sifting in, add sourdough starter, water, and oil to bowl, and mix until combined.
- Let sit for 10 minutes, sprinkle in salt and mix for 2-3 minutes on "stir".
- Remove mixing bowl from stand, cover with cling film and let it ferment for 4 hours in a warm place.
- Remove cling film, attach dough hook, set to speed 2 and knead for 5 minutes.
- Turn the dough out onto a floured work space and shape the dough into a loose round. Let the dough rise for 30-45 minutes. Place the dough into a floured proofing basket, cover with a damp towel and let rise for 2.5 hours.
- This can either be baked right away or placed in the fridge overnight to bake in the morning
- The first thing to do the next morning is to preheat the oven to 500u0b0F (260u0b0C)
- Turn out the dough from the proofing basket into a pre-heated large cooking pot and bake for 20 minutes. Remove lid and bake another 5 minutes. The loaf should have a nice golden brown color. Let it cool on a wire rack or eat immediately.
water, avocado oil, sourdough starter, salt
Taken from www.yummly.com/recipe/Sourdough-Bread-Loaf-9084049 (may not work)