Subscribe for weekly menus!
A starter menu for the Fall season featuring soups, breads, stews, entrees, and desserts that draw on autumnal flavors like harvest spices, hearty roots, and warm comforts to evoke that crisp, leaf-crunching vibe!
Breads
Sourdough Bread
bread
fermented
A tangy, crusty loaf with a chewy interior, made from a natural starter for that authentic artisanal taste that pairs perfectly with soups or spreads.
RECIPE
Sourdough Bread
A tangy, crusty loaf with a chewy interior, made from a natural starter for that authentic artisanal taste that pairs perfectly with soups or spreads.
Prep 20 mins
Cook 45 mins
Total 65 mins
bread
fermented
Ingredients
Cook Mode
- 3 cups bread flour
- 1 1/2 cups water
- 1/2 cup active sourdough starter
- 1 teaspoon salt
Preparation
1
Mix flour, water, and starter in a bowl until a shaggy dough forms. Let rest for 30 minutes.
2
Add salt and knead briefly. Cover and let ferment for 8-12 hours or overnight.
3
Shape the dough into a boule, place in a proofing basket, and let rise for 2-3 hours.
4
Preheat oven to 450°F with a Dutch oven inside. Score the dough and bake covered for 20 minutes.
5
Remove lid and bake another 20-25 minutes until crust is deep brown.