<div><div class="wsite-image wsite-image-border-none " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://www.rachelmeyerfitness.com/uploads/1/7/3/9/1739499/4626469_orig.jpg" alt="Picture" style="width:auto;max-width:100%"></a> <div style="display:block;font-size:90%"></div> </div></div> <div><div class="wsite-image wsite-image-border-none " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://www.rachelmeyerfitness.com/uploads/1/7/3/9/1739499/4671775_orig.jpg" alt="Picture" style="width:auto;max-width:100%"></a> <div style="display:block;font-size:90%"></div> </div></div> <div class="paragraph" style="text-align:left;"> <br>Last week I wrote a post about <a target="_blank" href="http://www.rachelmeyerfitness.com/blog/an-easy-3-step-guide-to-sourdough-starter"><font color="#ae40a5">how to make your own sourdough starter</font></a>, This week, I'm going to unveil my favorite sourdough bread recipe of all time. I make it every other day as we eat through it really quickly. <br><br>If you've ever had real sourdough bread, you know it has a chewy texture and a subtle sour flavor (which varies depending on how long you let it ferment). Once you make sourdough bread and realize how incredibly delicious, easy, and satisfying it is to make, you'll start making all of your baked goods with it--think: waffles, muffins, english muffins, biscuits, crackers, etc. <br><br>Let me just tell you something before I dive into the recipe. I have two boys 3 and under. Did you catch that? I have a three-year-old. Nothing complicated gets done in my house, so I can assure you, if I'm making the same loaf of bread every other day, it's because it's delicious <em>and simple </em>to make. <br><br>Because this is a fermented loaf, the most difficult part of this bread making process is that it takes time to ferment (anything good in life is worth waiting for, am I right?!) and you need to time out when you'll be home to do the two or three <em>very easy</em> steps to get your loaf baked.  <br><br>I know this seems like a lot of steps below, but there are really only 3 basic steps which take <em>maybe</em> 10 min of total hands-on time. Basically, you aren't doing much and have nothing to do with this bread turning out. Just kidding. <br><br>1. The day you plan to make your bread, feed your starter 1 cup of flour and 1/2 cup of water in the morning (don't discard as usual as you want to build up more starter for your bread), then feed again without discarding around 4 or 5 oclock in the evening.<br><br>note: You want to put your starter in your dough about 4-5 hours after you fed it as that is when it is most "active." <br><br>2. About 4-5 hours after fed your starter last, so like 9 or 10 pm before you go to bed, you will put your dough together. The dough should be a bit sticky and shaggy looking, but not super wet and sloppy as the loaf will expand and get more wet as it ferments...so you don't want it super wet to begin with. <br><br>3. 12-15 hours later, return to your dough--It should have doubled in size. Put a tablespoon of flour on the counter, spread it around, and then plop your dough on top. Work it around in the flour to coat all sides so it's not sticking to your fingers much. Without kneading the bread, begin to pinch and pull the sides up as to make a seam on the bottom of the dough (you will put the seam side down into the bowl with parchment paper). The dough ball should look smooth after you do the pulling and pinching. Place it seam side down into a smallish bowl with parchment paper. <br> </div> <div><div class="wsite-image wsite-image-border-none " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://www.rachelmeyerfitness.com/uploads/1/7/3/9/1739499/9923245_orig.jpg" alt="Picture" style="width:auto;max-width:100%"></a> <div style="display:block;font-size:90%"></div> </div></div> <div class="paragraph" style="text-align:left;"> <br><span>4. Let is rise another hour or two, or until the loaf doubles. </span><br><br><span>5. About 30 minutes before you plan to cook your loaf, heat the oven go 450 and place a 5 qt dutch oven with a lid in your oven to warm up. </span><br><br><span>6. After 30 minutes has passed, place your bread (with the parchment paper underneath) into the dutch oven and place a lid on it. The parchment paper will keep things from sticking in your bowl and dutch oven.</span><br><br><span>7. After 15 minutes, take the lid off of your dutch oven, and let the bread cook another 15-20 minutes. You'll know the bread is done whenever it's golden brown + when  you tap it and it sounds hollow. </span><br><br><span>8. Let your bread rest 15-20 minutes before breaking into it!</span><br><br><u><strong>No Knead Sourdough Bread Recipe</strong></u><br><br><span>1 cup active sourdough starter (use 4-5 hours after feeding)</span><br><span>3 cups bread flour<br>3 T vital wheat gluten (this helps your bread rise better)</span><br><span>1 tsp salt</span><br><span>1-2 cups water, you want a shaggy dough that's not super wet</span> </div>

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