Artisan Sourdough Bread Made with a Stiff Starter Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the stiff starter, water, and flour. Mix until a shaggy dough forms.
• STEP 2.Cover the bowl with a clean kitchen towel and let it rest for 30 minutes.
• STEP 3.Add the salt to the dough and knead it for about 10 minutes, until it becomes smooth and elastic.
• STEP 4.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 4-6 hours, or until doubled in size.
• STEP 5.Punch down the dough and shape it into a round loaf. Place the loaf on a parchment-lined baking sheet.
• STEP 6.Cover the loaf with a clean kitchen towel and let it rise for another 2-3 hours, or until puffy.
• STEP 7.Preheat the oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven.
• STEP 8.Score the top of the loaf with a sharp knife or razor blade.
• STEP 9.Transfer the loaf, along with the parchment paper, onto the preheated baking stone or baking sheet.
• STEP 10.Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
• STEP 11.Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.

Cooking Tips

• The stiff starter should be at its peak activity before using it in the bread dough.
• You can create a stiff starter by feeding your sourdough starter with equal parts flour and water and letting it ferment for several hours.
• For a more pronounced sourdough flavor, you can let the dough ferment in the refrigerator overnight.

Storage and Serving

• Store the cooled bread in a paper bag or bread box at room temperature for up to 3 days.
• To serve, slice the bread and enjoy it as is or with your favorite spreads.
• This bread is perfect for making sandwiches or toast.