Peasant Bread- Sourdough- Phase 1 and Phase 3

 

Follow the instructions here if you need a starter.

 

Peasant Bread- Sourdough

Phase 1 and Phase 3

3 cups sprouted wheat flour (or spelt for p1 only)
** if using sprouted wheat, replace 2T of the flour with tapioca flour**
1/2 tsp xanthan gum
1/3 cup very strong sourdough starter that has been fed within the last 8-12 hours, and is very bubbly and yeasty smelling
1 3/4 tsp sea salt

1 1/2 cups warm spring water (around 105 degrees) (may need more, depending)

Mix the starter with the water, using your hands. Add the salt and stir around. Add your flour and xanthan gum. Stir until you have a shaggy ball. Cover with damp towel and leave on the counter for 1 hour.

Do 4 turns, waiting an hour between turns.

To do a turn, wet fingers with a bit of water- not dripping wet, just damp. Pinch the dough at the 1 o'clock position and pull over to the 7 o'clock position. Turn the bowl 1/8 turn and repeat. Do this stretch and pull 10 times. Flip dough over to put seams down. Cover bowl with damp towel and rest 1 hour. Repeat the turn and 1 hour rest between.

After last turn, flip dough over and smooth the top by pulling the edges to the bottom and place on a square of parchment. Let rest 1 hour.

Place Dutch oven with lid on in your oven and turn heat to 475F. If you can leave both racks in your oven, place a baking sheet on the lower rack under the Dutch oven.

After 1 hour, sprinkle dough with flour, lightly spread over the top with gentle touch. Make 3-4 slices in dough with very, very sharp knife or bread lame. Carefully place the parchment with the dough into the hot Dutch oven. Put lid on. Bake in heated Dutch for 30 minutes. Remove lid and bake for another 10 minutes, until deep golden brown. Let cool 1 hour before slicing.

 

***optional baking instructions*** preheat oven to 425 F. Place the parchment with the dough on a baking sheet. Cover with an oven proof bowl that is just larger than the loaf. Place as high in the oven as you can. If you have a second baking sheet, place it on the bottom rack to keep the direct heat from cooking the bottom of the loaf too much. Bake for 20 minutes. Remove the bowl (carefully, and away from you, as there will be steam inside. Use a knife or spatula to lift the bowl and handle with potholders) and bake for another 10-15 minutes until golden brown and internal temp is 200 F. Allow to cool for 1 hour before slicing. This baking method yields a much softer crust.