Easy High Altitude Sourdough Bread

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Easy High Altitude Sourdough Bread

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Make a perfect loaf of sourdough bread at high altitude with a crackly crust, airy crumb, and irresistible tang.

Prep Time18

Cook Time50

Total Time18 50

Course: Breads

Cuisine: American

Keyword: bread, high altitude, sourdough

Yield: loaf

Calories: 175kcal

Author: Rebekah S.

Equipment

large mixing bowl
Measuring Tools digital scale or measuring cups
Proofing Container bowl & tea towel or banneton basket
Dutch Oven
Sharp Knife knife, scissors, or bread lame
Parchment paper
Cover For Proofing Container tea towel or plastic cover

Ingredients

100 grams Active Starter 1/2 cup
450 grams Warm Water 2 cups
550 grams Bread Flour 4 cups
12 grams Kosher Salt 2 tsp

Instructions

MIX STARTER & WATER - combine the starter and warm water together until fully incorporated in a large mixing bowl
ADD FLOUR & SALT - add the flour and salt to the starter and water. Initially the dough will be very dry and appear like it needs more water. Continue to mix and the dough will become moist and shaggy - sticky and moist uneven lumps. If the dough still appears dry after several minutes of mixing slowly add water 1 tablespoon at a time.
REST FOR 45 MINUTES - cover the mixing bowl with a damp tea towel or plastic cover and rest at room temperature for 45 minutes
GRAB & STRETCH X4 - grab and stretch the dough by grabbing the bottom of the dough at 3, 6, 9, and 12 o'clock around the bowl and stretching it to the middle. Then cover the bowl and let rest for 30 minutes between each Grab & Stretch. First Stretch - using a spatula may be easier since the dough hasn't developed gluten and is very sticky. Fourth Stretch (optional) - this last stretch helps to create more gluten and strength to the dough. By the time you reach this stretch you should be able to grab the entire dough, lift up, and fold in half. Then grab the dough on the opposite side so when lifted up it folds in half the opposite way. Repeat this 2 more times.
REST UNTIL DOUBLE - after the last Grab & Stretch cover the bread dough with a damp tea towel and let rest at room temperature until doubled in size. This have take different amounts of time depending on the temperature in your kitchen.
SHAPE THE DOUGH & REST - lightly flour your clean countertop and place bread dough on it. Spread the dough out into a square approximately 12"x12". Fold the dough in half and roll up the dough tightly from the short end. Let the dough rest on the counter for 20 minutes.
PLACE IN BASKET & PINCH - prepare your proofing basket/bowl by lightly flouring the tea towel. Place the dough with smooth side down and seam side up. Pinch the sides of the dough towards the center and press together to create additional tension on the dough in the bottom of the bowl.
FERMENT IN FRIDGE OVERNIGHT - cover the dough with a damp tea towel or plastic cover and place in the fridge overnight to ferment. NOTE: the dough can be stored in the fridge for up to 72 hours.
PREHEAT OVEN - place the Dutch oven in the oven and preheat the oven to 475° F. NOTE: keep the bread in the fridge while preheating the oven
FLOUR & SCORE - place parchment paper on your counter top and flip the dough onto it. Lightly flour the top of the dough and cut 1 long line approx. 1/2" deep across the entire loaf. Feel free to add more decorative cuts in additional to the long cut.
BAKE - place the parchment paper and dough into the Dutch oven (use caution, the Dutch oven is HOT). Place the lid on the Dutch oven. Bake for 25 minutes then remove the Dutch oven lid and reduce the heat to 450° F. Continue to bake for 20-25 minutes until the loaf is a deep golden brown. NOTE: to prevent the bottom of the bread from burning place a baking sheet on the shelf below the Dutch oven.
COOL - allow the bread to cool for 1-2 hours before cutting open the loaf. ENJOY!

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