Nothing quite like the scent of freshly baked bread wafting from the kitchen. It was always a goal of mine to make the perfect loaf, but I was always intimidated. Why try when the bakery will do a better job? 

 

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Well…I was wrong. Not only is bread-making easy, but it’s fun! And it makes an excellent gift since most people think sourdough bread is only for the exclusive experienced bakers club. I make it for my neighbors, my co-workers, friends, and even my dry cleaner. 

It’s such an inexpensive gift (flour + water = GIFT) to make. Plus very satisfying to know you made someone else’s week so special. 

It’s also a great project to do with kids since it’s very hard to mess up bread. If your kids over knead the dough, just give the bread a little extra resting time. 

Despite popular belief you cannot over knead dough. Let me repeat: YOU CANNOT OVER KNEAD DOUGH. Slight addendum: If you use a machine to knead, over-kneading may make the dough fall apart. The good news is you can recover it by adding more flour. 

Where people go wrong is not letting it rise and rest long enough after kneading. Think of it this way: when you use a lot of energy, you most likely need to take a nap afterwards to recover your strength. Same goes for dough. 

I don’t actually have kids, but I’ve been getting all my friends with kids at home during shelter in place (Yup! Can’t make it through this post without talking about being quarantined!) to make bread because it’s a natural babysitter. Yes, supervising is important since it is messy just like Play-doh, but I digress.

I’ve been making my delicious artisan bread every week for quite awhile now. I  use my bread for sandwiches, soup bread bowls, and dipping bread. The key for the perfect texture is the glue: gluten protein.

Did you know that when people say they are allergic to gluten, they are saying they are allergic to a specific protein (albumin, gluten, gliadin, and/or globulin)?

When I hear people say they have a gluten intolerance (aside from Celiac Disease), I wonder what went wrong. Perhaps they’re actually allergic to flour that hasn’t been fermented properly? Or have an allergy specific to the type of flour they’re using? Have digestion problems because the dough wasn’t fermented?

For example, my mother-in-law only reacts to wheat when it’s been grown and processed in the US. When she’s been to other countries she has zero issues! She buys her imported french wheat flour from L’Epicerie in case you want to check it out.

FYI–most flours (like wheat or rye flour) are never safe or digestible if consumed raw. Bread flour needs to be processed and fermented since it provides an important digestion step. This process takes place with soured dough.

Breadmaking 

If you have flour and water you can make bread: flatbread, pita, sourdough, buns, to name a few. 

My personal favorite bread has a high rise, a little chew, and small holes for perfect sandwiches. Since sourdough is made from very few ingredients, even the slightest change in flour and rest time can alter the end result. My end result was finally perfected when I discovered adding a little olive oil. It keeps the bread soft all week!

If you work Monday – Friday, I suggest starting the process on a Friday morning so you can do the actual bread-making on your day off.

 

Here is my favorite sourdough recipe process (2 days needed):

1. PREP

In the morning, feed your starter to prep it for a high rise. If you don’t have a starter yet, start with this post.

2. PREP

About 10-12 hours later, add 3 cups of Einkorn Wheat, 2 cups of starter, and 2 cups of water to a seperate bowl.

3. REST

Cover the bowl in plastic wrap and leave on the counter overnight. 

1. BULK FERMENTATION NOTE: The next morning, feel free to taste-test or smell for the sourness you like. I like to ferment for about 14 hours which gives a slight sour tang. 24 hours will give you a very traditional sour flavor. This stage is very forgiving but you may need an extra cup of flour if you wait 24 hours (your yeast is eating the flour). 
2. AUTOLYSE: Many bakers will tell you to let the dough rest for 30 minutes after all the flour is added. This rest time before adding the salt and oil is called Autolyse. Autolyse can improve the flavor, allow for easier kneading, and help gluten digestion.  

4. KNEAD

After 12-24 hours, add the 2 cups of all purpose flour and knead. You can use the kitchen aid mixer here if you have one.

If you have time, rest your dough for 30 minutes for the autolyse process. Once fully blended, add the salt and olive oil and knead again. 

1. For an extra rise, let it rest for 2-4 hours, then shape the dough, but I rarely do this. It adds about an inch to the rise.

5. KNEAD

Transfer the dough to a floured or oiled surface to prevent sticking (always choose floured or oiled surface based on the dough’s texture…dough needs lots of moisture to rise well). Knead and fold like an envelope by flattening the dough, folding inward 3 times on all sides, then wrapping with the fourth fold.

1. If you like big sourdough holes, try adding a half hour between folds to keep developing the gluten in the bread. Here’s a great video on envelope folds and big holes . I personally don’t do this since I use my bread for sandwiches.

6. REST

Cover all sides of the dough with flour. Let the dough rest for another 4 hours in a new bowl.

1. I like to cover the new bowl with parchment paper to prevent any sticking.

7. PREP

Create a water bath for your oven and place on lowest oven rack.

I use my iron skillet and fill it up with water! This was a HIGH RISE LOAF GAME CHANGER to have a super steamy oven.

8. PREP

Put a covered dutch oven on the oven’s middle rack.

9. PREP

Turn the oven on to 475 degrees for 30 minutes (up to an hour) with the water bath and dutch oven inside.

10. PREP

Reduce oven temperature to 450 degrees. Transfer dough (with the parchment still underneath) to the preheated dutch oven and score the top of the dough with a knife in the shape of a cross. Cover the dutch oven again. 

11. BAKE

Bake in the covered dutch oven for 30 minutes.

12. BAKE

Uncover for an additional 15 minutes (total baking time is 45 minutes). *I’ve seen some say the internal temp of bread should be around 190-200 degrees F.

When you remove the bread from the oven, let it cool uncovered.

Typically, since we don’t have a bread keeper, we cover in foil until we’ve eaten enough that it fits in a plastic bag.

 

 

Tag me on Instagram #livingplum with your bread! I’d love to see it.

XOXO

Michaell