03/12/2021
This video will take you step by step through what you need to know to make a loaf of bread using Legacy Sourdough Starter. You can buy yours in our shop. Below you will find the recipe that you find in the video!
Legacy Sourdough Bread
Yield: 4 Servings
Prep time: 15 hours and 30 minutes
Total time: 16 hours and 11 minutes
Ingredients:
Legacy Sourdough Starter | 75g
Unchlorinated Water | 375g
Unbleached All-Purpose Flour | 500g
Salt | 15g
Tools:
Baking pan 5 in x 9 in
Large Mixing Bowl
Proofing Basket
Danish Dough Whisk
Spatula
Scoring Knife
Parchment Paper
Directions
1. Add 75 grams of Legacy Sourdough Starter into a large mixing bowl.Take the top portion of your starter out of your jar. This is where the best starter will be for your dough
2. Add 375 grams of unchlorinated water. Chlorinated water will kill your Legacy Sourdough Starter.
3. Mix your starter and water together with your danish dough whisk. Mix it together for 15-30 seconds.
4. Add 500 grams of unbleached all-purpose flour. It has to be unbleached. Bleach in your flour will kill your Legacy Sourdough Starter.
5. Add 15 grams of salt. You can add more or less salt depending on your taste preference.
6. Mix all ingredients together with your danish dough whisk. Mix until it is all mixed thoroughly together.
7. Let your dough rest for 1 hour. Cover with a kitchen towel and place it on your counter.
8. After 1 hour pull and fold your dough. Wet your hand, and then pull and fold all 4 corners of your dough back on top of itself. Place your towel back over the dough to rest again.
9. After 30 minutes, pull and fold your dough again. Wet your hand, and then pull and fold all 4 corners of your dough back on top of itself.
10. Let your dough rest for 12 hours. Place your dough on the counter, covered, and in a warm place.
11. After 12 hours are up, take a spatula and clear the dough from the side of the bowl. Go around the edge of the dough making sure it isn’t sticking to the bowl.
12. Sprinkle some unbleached all-purpose flour on counter and hands. Make sure you have a clean surface to work your dough on.
13. Place dough onto your floured surface. Gently scoop your dough out of the bowl with your spatula.
14. Use dough scraper to fold dough over on top of itself from all four corners. Sprinkle some additional flour if your dough scraper starts to stick to the dough.
15. Use your hands to flip the dough and turn it from the bottom. Make sure your hands have a little bit of flour on them to prevent sticking to the dough.
16. Place your dough on parchment paper. The parchment paper will help make an easy clean-up.
17. Using the parchment paper, place your dough in a proofing basket. You can use the parchment paper to cradle the dough into the proofing basket. Set your dough aside uncovered in the proofing basket to rest before it is placed in the oven.
18. After 30 minutes. Preheat oven at 450. Place ungreased bread pan in oven. Preheat your bread pan on the middle rack of your oven for 30 minutes while your dough continues to rest.
19. After 30 more minutes. Transfer dough into preheated bread pan. Use the parchment paper to cradle the dough because the bread pan will be very hot.
20. Score your bread. You can use a scoring knife or a regular knife if you don’t have one. Just make a few cuts across the top of the dough.
21. Place your bread pan in preheated 450 degree oven. Use the middle rack of your oven. Don’t forget to use oven mitts!
22. Bake your bread for 41 minutes. It might be slightly more or less depending on your oven. An internal temperature of 200 is the target.
23. When the bread is done, remove it from the oven and transfer to cooling rack. Make sure to use oven mitts and remove the parchment paper from your loaf of bread
24. Let your bread rest and cool off for 5 minutes. Cutting into it straight out of the oven will flatten the loaf and cause it to collapse.
25. Use a sharp bread knife to slice your bread. Enjoy!
