EASY No Start Sour Dough Artisan Bread
Do you love the artisan breads in the gourmet sections of the nicer bakeries, but, hate the high prices? The taste of sour dough is fabulous. But it requires a ‘start’ which is a combination of ingredients that is stored and used from over and over; and you have to remember to use it and add to it to keep it fresh and best for baking and cooking with. Well, this recipe solves all of these issues magnificently! It also costs just pennies to make this amazing gastronome bread. And, it is SO EASY,anyone can do it! The taste of sour dough develops on its own without a ‘start’! You are going to love this and make it over and over and over and over…believe me, you will. To make sure you are successful, I am giving you lots of pictures and tutorial, though it really is simple, so let’s get cooking.
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Easy NO Start Sour Dough Artisan Bread
3 cups flour
1/2 tsp. yeast (Saf-Instant is my favorite)
1 1/2 tsp. salt
1 ½ cup water, the temperature of a baby bath
8″ or 10″ dutch oven with lid OR 2 1/2 – 3 quart oven safe stoneware casserole dish with tight fitting lid OR 2 1/2 – 3 quart enamel cast iron casserole dish with tight fitting lid
*IF adding additional ingredients, this is the time to do it.
For this add in 1/2 cup chopped Oven Roasted Sundried Julienned Tomatoes with Roasted Garlic (click HERE for the recipe) and 1 cup grated mozzarella cheeseCover the bowl, whether using the original recipe, or the one with the additional ingredients, tightly with tin foil and let sit on top of the fridge, on the counter or in a warmish place for 12-18 hours.The dough will turn into a wet, bubbly goo substance. Do not touch or stir. This is what the recipe looks like after 8 hours just to give you an idea.If you are in a hurry or if your house is less than 60 degrees you can drape a towel over the top to hold in the heat.
Very carefully remove the bread with a metal turner/spatula. The bread will sound hollow when tapped on the bottom.Cool on racks.Enjoy with butter or balsamic vinegar and olive oil. This bread is so good in countless ways. Try it as a toasted cheese sandwich, in a panini, with slices of meat, or whatever your creativity comes up with. Make some up today and give as a gift too!
Copyright Carrie Groneman, A Mother’s Shadow, 2015
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