48-hour Whole Wheat Sourdough

Sometimes the best things happen by mistake.  My roommate was throwing a dinner party the other night, and required the dutch oven.  I had planned to make bread, but decided to stash my dough in the refrigerator for another day.  The bread that resulted was fantastic!  The longer the dough cultures, the better it tastes.  This is so easy- it requires only a few minutes of stirring, and then a long wait period.  Enjoy! -Amanda

48 hour Whole Wheat Sourdough

1 1/2 cups organic all purpose flour

1 1/2 cups whole wheat pastry flour

1 teaspoon salt

1/2 teaspoon dry active yeast

1 2/3 cups water

 

Directions

1.  Mix all ingredients together until combined.  Transfer to refrigerator for anywhere from 24-48 hours.

2.  30 minutes prior to baking, preheat oven to 500 Fahrenheit, or as hot as your oven will let you go.  Put the dutch oven in the oven and allow to preheat.  Meanwhile, remove dough onto floured surface.  Pat dry with flour so you can mold it, and pull the edges in toward the center.  Let rest seam side down while the dutch oven preheats.

3.  After 30 minutes, remove the lid of the dutch oven.  Invert the dough into the dutch oven so the seam side is up.  Cover and bake 30 minutes.  Remove and bake additional 10-15 minutes, or until dark golden crust has formed.

4.  Let cool completely.  Slice and serve, or freeze for later use.

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