French? Food Friday - Sourdough

I have already made this recipe twice this week as French Boyfriend loves it and it is great toasted and eaten for breakfast with butter and jam. 
Note if you do not want to make a loaf you can make rolls which are great idea for lunch.
Yesterday we had sourdough rolls topped with goats cheese and honey for lunch.

Note before making this recipe you will need to make a sourdough starter, you can find a recipe for this here. It will take a week but is well worth the effort.

Home made Sourdough

Ingredients
3+ cups flour white whole wheat, whole wheat, unbleached, or a combo
1 ¼ cups warm water*
3/4 cup active sourdough starter 
1 tablespoon honey
1 ½ teaspoons salt

Method
Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.

Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)

Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours. 

After the second rise, place a square of parchment on a cookie sheet, sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Shape it in your hands right over the parchment.  After shaping the loaf on the parchment on the counter , place either a baking stone, cast iron skillet, or metal baking tray into a cold oven and preheat to 450 degrees.

Creating Steam: To try and get the crust we all love, you'll need to create some steam: put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. 
Baking: Slash and use parchment corners to transfer dough to your hot stone or metal baking tray and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
Remove to a wire rack to cool at least 30 minutes before cutting.

bonne fin de semaine à tous, Leeann x