The Day family homesteads on 5+ acres in Western Washington state. There they raise meat rabbits, Nigerian Dwarf goats & 3 wild+free homeschooled children!
Tarin has a passion for homemaking, intentional living & creating from scratch, traditional foods.
Ingredients:
5 ½ Cups flour (plus a bit more for sprinkling)
2 Teaspoons salt
1 Cup active sourdough starter
1 ½ Cups warm water
3 Tablespoons lard
3 Tablespoons honey (or 2 tablespoons sugar)
In a large mixing bowl combine flour & salt.
Then add to the same bowl the sourdough starter, water, honey & lard.
Mix all of these ingredients together (I prefer to use a wooden spoon or dough wisk to start) until a dough starts to form.
Let rough dough rest for about 5 minutes.
Lightly flour a clean surface & knead the dough with your hands for 3 minutes.
Let the dough rest for another few minutes.
Return to knead dough for a final 2-3 minutes until a smooth and soft dough is created.
Cover bowl and let dough ferment over night (8-12 hours).
The following morning grease a baking sheet or place parchment paper on it.
Divide the dough into 2 even (ish) portions.
Shape each into a round boule shape or longer batard shape.
Place both unbaked loaves onto prepared baking sheet with some space between them.
Sprinkle some flour on the top of each & cover with a hand towel.
Place in a *warm* area to rise for 1-2 hours.
Preheat oven to 400 degrees Fahrenheit 15-20 minutes before baking.
Once the loaves have risen significantly (by about 50+ percent of their original size), uncover.
Use a sharp knife or bread lame to slash the top of each loaf a few times or create a pretty scoring design.
Place into the hot oven to bake for 35-45 minutes.
My preferred way of being sure bread is done is by checking its internal temperature (which should be 190 degrees when fully cooked).
Remove loaves & place on a cooling rack for 25 minutes or so before serving.
Enjoy with a big slab of butter! ☺
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