Day Homestead Sourdough loaves

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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