Soft & Easy Sourdough
Before you begin, you’ll need a sourdough starter.
If you don’t have a starter, you can make your own or purchase one (try Amazon).
A sourdough starter is a live culture made from flour and water. Once combined, the mixture ferments. I use a small portion of the starter each time I bake a loaf, and feed it continuously. You must keep your starter alive with regular feedings of flour and water. I feed mine daily.
1 cup sourdough starter
¾ cup water
1.5 tsp yeast
1 tsp sugar
1 ⅔ cup bread flour
1.5 tsp Virgin Islands Sea Salt
MOP - Method of Preparation:
Step 1: Mix the dough
Once you have a starter (and it’s active), you can mix the dough.
Step 2: Let it rest
I generally leave the dough in the mixer and let it rest for about 30 minutes before handling.
Step 3: Let it rise
At this point, cover the dough in the mixer (or bowl) and cover it with plastic wrap. The dough is ready when you can tell it’s visibly risen and no longr looks dense. About 1-2x it’s original size.
Step 4: Prepare & Bake
I prefer a dutch oven (or cast iron pan with a lid) to bake my bread. Coat the bottom of the baking vessel with cornmeal or a non-stick paper. I throw the cast iron in the oven 45 mins prior to baking, ensuring it’s hot. During that time, I let my dough rest, ensuring the dough is puffy. We’re in the Caribbean where it is warm, it might take a bit longer in a cooler environment.
Step 5: Bake that bread
Preheat the oven to 450F (if you haven’t already with your cast iron for an hour before baking). Place the dutch oven (or your baking vessel) into the oven with its lid. Bake for about 20 minutes with the lid on. After 20, uncover and continue to bake for another 40 minutes. Towards the end of the baking process, I splash the bread with water, ensuring a nice and crispy crust.
When finished, remove bread from the oven and place on a cooling rack. Let it cool for one hour. Slice, add some butter and Virgin Islands Sea Salt and Enjoy!