Eastern Washington Sourdough Bread

Name: Eastern Washington Sourdough Bread
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup Active sourdough starter; 4 cups Bread flour, preferably Washington-grown; 1.5 cups Water; 2 tsp Salt; 2 tbsp Rice flour, for dusting

A crusty, naturally leavened sourdough loaf made with wheat grown in the fields of eastern Washington's wheat belt.

🇺🇸United States· Washington

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

Ingredients

0 of 5 gathered

Servings

Equipment

•Dutch oven
•Banneton or bowl

Nutrition

Per serving, approximate

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

Instructions

1
Mix the sourdough starter and water together in a large bowl.
2
Add the flour and salt. Stir until a rough, chunky dough forms.
3
Let the dough rest for 30 minutes. Pull the edges up and fold them over the center.
4
Repeat this pulling and folding every 30 minutes during the first 2 hours of rising.
5
Let the dough rise at room temperature for 4 to 6 hours total, until it looks puffy.
6
Shape the dough into a tight ball. Place it seam-side up in a proofing basket dusted with rice flour.
7
Refrigerate the dough overnight for 8 to 12 hours for a slow rise.
8
Preheat a Dutch oven in the oven to 475°F. Slash the loaf, place it in the pot, cover and bake 20 minutes, then uncover and bake 20 to 25 more minutes until deeply golden and hollow-sounding when tapped.