Klondike Sourdough Bread

Name: Klondike Sourdough Bread
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 10 servings
Cuisine: Alaskan
Ingredients: 1 cup Active sourdough starter; 4 cups Bread flour; 1.5 cups Water; 2 tsp Salt

A crusty, tangy sourdough loaf leavened entirely with a wild yeast starter, in the tradition of gold rush-era baking.

🇺🇸United States· Alaska

Prep: 40 min
Cook: 45 min
Total: 85 min
Servings: 10
Difficulty: Hard
Calories: 180 kcal

Ingredients

0 of 4 gathered

Servings

1 cup Active sourdough starter
4 cups Bread flour
1½ cups Water — room temperature
2 tsp Salt

Equipment

•Dutch oven
•Banneton or bowl

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 1
carbs: 36
protein: 6
calories: 180

Instructions

1
Stir the sourdough starter and water together in a large bowl until blended.
2
Add the flour and salt. Stir until a rough, sticky dough forms.
3
Let the dough rest for 30 minutes. Knead for 8-10 minutes until smooth and stretchy.
4
Put the dough in a lightly oiled bowl and cover it. Let it rise at room temperature for 6-8 hours, folding occasionally.
5
Shape the dough into a round ball. Place it into a floured proofing basket (banneton) or bowl.
6
Cover and let rise again for 2-4 hours, or refrigerate overnight for a slower rise.
7
Preheat your oven to 450°F with a Dutch oven inside.
8
Cut shallow slashes on top of the loaf. Place it in the hot Dutch oven, cover, and bake for 25 minutes.
9
Take off the lid. Bake for another 15-20 minutes until deeply golden.
10
Cool completely on a wire rack before you slice it.