A longer rising sourdough . . . baked artisan style with crusty exterior and moist inside.
Long Rise Sourdough Bread
I shared yesterday about my journey into sourdough as a gluten sensitive person. Now I am going to show you how I make this scrumptious sourdough bread . . . and how I am still learning.
To begin, I want this as healthy as possible. But that doesn’t mean I’m quite as healthy as I’d like to go yet. I still use white flour or only partial whole wheat. Since my previous attempts with another recipe were not rising well, I am a little shy to go 100% whole wheat. But we will most likely get there, little by little.
I like to use non-GMO wheat that does not use Roundup. My favorite wheat for this is the Wheat Montana brand. I like their natural white flour and also their Prairie Gold for my whole wheat flour. I have personally contacted them and they told me they do not use chemicals on their wheat. This matches what is written on their website and packaging.
In fact, they addressed this issue head on in 2015 with an open letter to their customers. You can read the entire letter on their website.
Excerpt:
First off, we do not have access to any Genetically Modified Wheat, that could stand the
devastating effects of a Roundup application. While the corn and soybean industries do
commonly grow varieties where this practice is common, it has not been approved for any
commercial varieties of wheat in the U.S. or Canada.
Secondly, we do not apply Roundup as a way to kill the crop, and get the grain to ripen evenly.
While this process is legal, it is not something that we need to do, nor is it something that we
would do. Montana provides an arid climate whereby natural drying is more than adequate, and
we just don’t do it. Period. (source)
You can purchase this wheat in many supermarkets (at least out West) or in bulk food stores and on Amazon.
I will give you the printable recipe below, but sometimes it helps to see it in pictures. So come with me as we bake some sourdough goodness! To see the original recipe, visit An Oregon Cottage. I took her recipe and tweaked it to fit us.
To begin, you will need five ingredients:
Flour
Honey
Sea Salt
Water
Sourdough Starter
You stir all the ingredients just until it is mixed together. I love my Bosch for bread making days! Once it is mixed, turn the mixer off and let it rest for 15 minutes.
When 15 minutes are up, knead the dough for 5 minutes. After this, you will oil a bowl and place your dough inside. This dough will be a very wet and sticky dough, so don’t get discouraged if you must scrape it out of your mixing bowl! It’s meant to be this way.
Place a lid on your bowl and store it away in the refrigerator. This is where you will have to play with the time to see what suits your schedule and digestive system. I like to keep this in the fridge for up to five days. But anywhere after 2 is good also.
Tip: You must fold your sourdough two times a day if possible, while it is being stored in the fridge. Just wet your hands well and reach in under the dough, lifting it on top of itself. Do this while making your way around each edge of the mound of dough.
When you are ready to bake it on whichever day you wish, take it out of the fridge and put it in an oiled bowl to warm up.
After it has sat for about 2 hours, take it out of your bowl and fold it some more before placing it on top of a piece of parchment paper. Let it rise some more. Here again it is up to you! I sometimes have to work around my schedule at home or when I leave the house. Usually you will want it to rise for another 2-4 hours.
Tip: This dough is a wet dough. It doesn’t rise straight up, but more out the sides. Again, don’t get discouraged . . . this is okay! It will puff up beautifully in the oven.
When I am ready to bake it, I get out my dutch oven pan. I place it in the cold oven with the lid on and turn the oven to 450 degrees. Let the pan heat up in there for 40 minutes.
At the end of 40 minutes, lift your parchment paper by the corners and carefully set it into your scalding hot pan. BE CAREFUL! I have burnt myself putting bread into the pan before.
Place the lid back on and put into the hot oven. Bake for 25 minutes with lid on. Then remove the lid and bake for another 20-25 minutes more. You may choose how brown you want your crust to be.
Lifting by the corners of your parchment paper again, take it out of the pan and let it cool on a wire rack.
Your real sourdough bread is ready to be eaten!
I just love its slightly sour and tangy taste, and the big holes caused by the fermentation of the wild yeast.
All toasted up with butter and jam, there is not much that compares to this!
Happy baking, ladies!
Long Rise Sourdough Bread
A sourdough bread with longer rising fermentation time to make it more easily digestible.
Ingredients
- 1 tbsp honey
- 3 cups flour
- 1 1/2 tsp sea salt
- 3/4 cup sourdough starter
- 1 1/4 cups water
Instructions
-
Mix together your honey, salt, starter, water, and 2 cups flour. Add in remaining cup of flour just until blended.
-
Let dough rest for 15 minutes.
-
Knead with dough hook for 5 minutes.
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Remove from mixer and place in well-oiled bowl. Place the lid on and put into refrigerator. Refrigerate for 1-5 days.
To Bake Bread
-
Remove from fridge and place in well-oiled bowl to warm up on the counter for 2 hours.
-
Fold/knead some more and place on a parchment paper on the counter to rise for another 2-4 hours.
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When ready to bake, put your dutch oven into a cold oven and turn onto 450 degrees. Let it heat up for 40 minutes.
-
At the end of 40 minutes, carefully lift corners of parchment paper and place the dough into your dutch oven. Place lid on and put into the oven. Bake for 25 minutes with lid on. Remove the lid and bake for another 20-25 minutes until brown on top.
-
Remove from pan and let cool on wire rack.
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Don & Mabel Chupp says
I do not have a sour dough starter, I do not know of anyone that has a starter. Can you “make” a starter? People are asking for it at Farmer’s Market
Kendra says
Yes, you can either make your own or buy a starter kit. Pinterest has lots of recipes to make your own. But this link has both options available: https://www.culturesforhealth.com/learn/sourdough/how-to-obtain-sourdough-starter/
Susan Partridge says
Hi kendra. Does the starter need to be fed freshly from the fridge? Or just use it cold from the fridge?
Kendra says
Yes, you will want to get it out 12 – 24 hours before and feed it.
Don & Mabel Chupp says
Also, I do not have a dutch oven. What could I use in it’s place. Pampered Chef’s big casserole bowl? Can you form these and just bake on a cookie sheet?
Kendra says
One lady used an old crockpot to bake hers in. I would just use foil to cover it until halfway through when you need to remove the cover. It sounded like this worked great for her!! I am not sure what Pampered Chef’s bowl you are speaking of, but if it is safe to those high temperatures and you can cover it with something – I don’t see why it wouldn’t work.
Dianne Plourde says
Thank you for this info, Kendra! Sharing with our daughter who is gluten sensitive and very interested in perfecting her sour dough bread attempts!
Kendra says
I hope it works well for her! I still have to be careful not to overeat it . . . which is hard when you want it all the time. 😉
Peggy says
Can this be made without honey? Honey makes me feel bad and I know it is not low fod map either. I can eat some well fermented sourdough from the grocery store so I imagine making homemade would be even easier for my stomach to digest 🙂
Kendra says
You could substitute sugar for the honey. That should work fine!
Maria says
Clover honey is low fodmap. You might try that kind in particular
Emma says
This is such a lovely recipe! My loaf came out perfect, soft on the inside with a nice crust. Thank you so much for sharing! I will definitely be using this recipe again!
Kendra says
Awesome! It sounds delicious!
Betty says
I use your exact measurements, so why is my dough way too runny? It would be one big flat pancake if I lay it out.
Kendra says
If I would lay mine out on the counter, it would also spread outwards and get rather flat. It needs to rise in a bowl and should work. However, you are welcome to try adding in a little more flour and see what happens! Blessings in your venture.
Sara J says
I had been looking for a simple long rise sour dough bread recipe and this is it. I am gluten intolerant and this is perfect. Kendra this is a wonderful recipe, thank you for sharing this with us.
Kendra says
You are welcome!!