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Vermont Sourdough

This Vermont Sourdough is an artisanal bread known for its tangy flavor, hearty texture, and health benefits, making it a fantastic option for meal prep and healthy eating.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 14 hours
Servings: 12 slices
Course: Bread, Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g bread flour
  • 400 g water
  • 100 g sourdough starter
  • 10 g salt

Method
 

Preparation
  1. In a large bowl, mix the bread flour and water, and let it rest for 30 minutes (this is called autolyse).
  2. After the rest period, add the sourdough starter and salt to the dough and mix until well combined.
  3. Knead the dough for about 10-15 minutes until it becomes smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise at room temperature for about 12 hours.
  5. Once the dough has risen, shape it into loaves and place them into proofing baskets. Let them rise for another 4-6 hours.
  6. Preheat your oven to 450°F (230°C) with a baking stone (or baking sheet) inside.
  7. Bake the loaves for 40 to 45 minutes until the crust turns golden brown and the internal temperature reaches 200°F (93°C).
  8. Allow the loaves to cool before slicing.

Notes

Store Vermont Sourdough at room temperature in a bread bag or wrapped in a kitchen towel for up to 3 days. For longer storage, freeze sliced bread in an airtight bag for up to 3 months. Toast slices directly from the freezer for a quick bite.