Sourdough Loaf

With a crispy crust and soft and chewy interior, the flavor and aroma of this delicious bread will have you wishing you had made an extra loaf! This recipe for slow-rise sourdough bread is leavened with a sourdough starter instead of yeast. This loaf is not gluten free, but the lengthy process degrades the gluten in the bread making it significantly easier to digest, and in certain cases can be tolerated by those that usually report are gluten sensitivities or intolerances.

Active time: 15 minutes - Total time: 20 hours / Makes 1 loaf

ingredients

• 3 1/2 CUPS SPROUTED SPELT FLOUR
• 1/4 CUP ACTIVE SOURDOUGH STARTER
• 1 1/2 TEASPOONS SEA SALT
• 1 1/2 CUPS PURIFIED WATER

method

In a large bowl, mix together dry ingredients. In a medium bowl, stir the sourdough starter into the water so it dissolves. Pour water and starter liquid into the flour mixture and mix until combined, being careful not to over mix. Cover dough with a towel and set aside to rise for 18 hours.

Heavily flour your work surface, place the dough in the center of the flour and gently spread it out across your surface. Fold the dough into thirds on top of itself and then in half again until it forms somewhat of a ball. Cover your dough with plastic wrap on your countertop and let it rest for 15 minutes.

For the final proofing stage, transfer your ball of dough into a large floured bowl, cover with a kitchen towel. Let it rise for 2 hours.

After an hour and a half of rising, pre-heat your oven to 500° F and place your dutch oven in to pre-heat After thirty minutes, carefully remove your hot pot from the oven and gently place your dough inside.

Cover your dutch oven or pot and place it into the oven. Bake for 30 minutes at 500° F. After thirty minutes, remove the lid and reduce your oven temperature to 450° F. Bake for an additional 15 minutes. Remove from the oven and place on a cooling rack.

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