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–+ servings

Refrigerated Sourdough Bread

I highly recommend you watch the video below before you make this bread. You also need to feed the bread again if you leave it in the fridge for more than a day. Feed it ½ cup flour and ½ cup water and knead or mix with a dough hook and then place in the fridge.
Course: Side Dish
Servings: 1 loaf

Ingredients

Instructions

  • Add your sourdough starter to your mixing bowl.
  • Then add the water, oil, honey, salt and 3 cups of flour.
  • If mixing with a mixer, use a dough hook and process just until ingredients are mixed together. If mixing by hand, stir together the dough with a wooden spoon for 3 minutes, or get your hands in the bowl and mix for 3 minutes. Add the rest of the flour and mix until the dough pulls away from the bowl, forming a loaf. Make sure it is still a little wet. This will result in more holes in the bread and make a lighter loaf.
  • Transfer the dough to a well oiled rising bucket or bowl and put a cover over it. Let the dough sit in the bowl for 5 hours at room temperature, which should be around 70°F.
  • After 5 hours the dough has doubled or should be almost double. If it's not, then let it keep rising until it is double. Stir the dough down with a spoon or punch it down with your fist in the bucket or bowl.
  • Place this dough in the refrigerator in a container with a lid. You can leave this in the fridge for overnight but it is best to use it in a few days.
  • When you are ready to make a loaf, pull off the amount of the dough that you would like to make a loaf of bread. Remember it will rise and double, so pull off the amount that will fit half of your pan, rise and double.
  • Take the dough and fold the edges to the middle all around. This helps get the dough into a rough shape of a ball. To make a round boule shape take your hands and place them on both sides of the boule, making sure you have some flour on the surface so your hands don’t stick to the dough. Then turn the boule in a counterclockwise direction, shaking it gently from side to side at the same time to encourage the dough ball up off of its flat condition and into a more tightly wound dough ball. Do this just a little bit like three or four turns, forming a round ball. It doesn’t matter if you get it exact.
  • Put your round boule into an approximately 5-quart dutch oven or bread pan. Make sure it is greased.
  • Allow the dough to proof, covered with cloth or plastic wrap, for approximately 2.5 hours or until double and nicely risen.
  • Make sure your oven is well preheated to 400°F when the dough is ready to go in at the end of the 2.5 hours or is doubled.
  • With your oven preheated, slash the top of the dough with a sharp knife or lame. Put the proofed dough into the preheated oven (400°F) for 30 to 40 minutes, until nicely brown or when you tap it, it sounds hollow. Remove from the pan and cool on a wire rack.

Video

www.CulturedFoodLife.com