The Rogues Cooking

The Best Damn Sourdough Bread

This is the best Sourdough Bread I have ever had as well it should since I made it. It may not be for you but if you make this recipe it is sure to be the best.

This is based on the basic recipes I had discovered for making Sourdough and I have worked on my own modifications for this recipe.

Made with The Rogues 49er Starter buy yours here.
The Rogues’ Sourdough starter has its history from 160yrs ago in the gold fields of California.
The History of the starter can be found here.

Easy to use and get started with instructions included and found here on the Tavern website.

Enjoy

The Best Damn Sourdough Bread

This sourdough uses a slight mix of wheat flour to add a little whole grain to it. You can substitute any flour you want just realize proportions may vary. Using The Rogues 49er starter which you can buy it in The Tavern General Store
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Course Baking
Cuisine Bread
Servings 1 loaf

Ingredients
  

  • 138 g water
  • 250 g Rogues 49er sourdough starter
  • 230 g flour
  • 20 g wheat flour
  • 10 g salt

Instructions
 

  • Measure out 138g water into a large bowl
  • Add 250g starter to water and mix well
  • add flour and mix into a big mess then let it sit for 30 min.
  • Now add the salt and do the slap and fold for 5 to 10 min until you feel the dough change texture.
  • On a lightly floured surface do 1/3 fold into ball and let rest 10 min
  • Flip over a lightly floured surface do 1/3 fold into ball and let rest 10 min
  • Flip over a lightly floured surface and do 1/3 fold into ball and let rest 10 min
  • Pull into ball and let ferment/rise 2 to 3 hr or 1.5 in size
  • Flip and do 1/3 fold then pull into ball
  • Place in fermenting basket with well flowered cloth on bottom bowl topside down and then let rise 2 to 3 hours or 1.5+ in size
  • At this point you can also place it in your fridge over night and continue it in the morning.
  • Preheat Dutch oven to 500.
  • Flip bread out of bowel into Dutch over place lid on and place in oven for 20 min (nice trick here is just before closing the lid add a quick spritz from a water sprayer it will improve the spring of the dough)
  • *** Important*** Take lid off cook at 425 for additional 25 min
  • Let cool for 30 min before cutting or if you can wait let cool several hours. ( I rarely do) Enjoy
Keyword bread making
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