First Leaven Sourdough Recipe
 
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Nice recipe for your first sourdough bread that relies on the starter for all leavening (rising) agent. No commercial yeast is used.
Author:
Recipe type: Bread
Cuisine: Leaven Sourdough
Serves: One loaf
Ingredients
  • Sourdough Starter - 1 cup (300 g)
  • Flour - 3½ cups (455g)
  • Fine Sea Salt - 1½ tsp (9 g)
  • Warm Water - ¾ cup (175 g) (~95oF/35oC)
  • Olive Oil - 2 TBSP (27g)
Wash
  • Olive Oil - 1 TBSP (14g)
Pans
  • (9") Pie Pan OR
  • (12x5.5) Hearth Pan
Instructions
  1. Measure starter into mixer bowl.
  2. Measure flour and salt into a large bowl and stir.
  3. Measure water and olive oil to a measuring cup.
  4. Mix flour/salt and water/olive oil into mixer bowl, alternating between dry and wet. Start with beater on your mixer - not hook. When the mixer begins to labour, switch to dough hook.
  5. Knead 6 minutes until dough is smooth and elastic. Dough may seems dry at first. Give it time.
  6. Place in a large bowl sprayed with nonstick cooking spray. I use the one I measured the flour in.
  7. Cling wrap
  8. Ferment 3 - 6 hours Ferment Ripe Test

  9. Punch dough down. Form on a pie plate or hearth pan. Spritz some water on the dough to help prevent drying. Cover with the bowl you fermented in. If using a hearth pan, spray cling wrap and dough top with nonstick spray. Lay clink wrap on. Don't connect the sides
  10. Proof 2 hours Proof Ripe Test

  11. Preheat oven 15 min to 400°F/200°C/Gas 6
  12. Wash dough with olive oil. Score loaf.
  13. Bake for 35 minutes
    
or until a thermometer inserted into the center registers at least 190°F/88°C.
  14. Cool on a wire rack.
Recipe by On Bread Alone at https://onbreadalone.com/recipes/first-leaven-sourdough-recipe/