Two (2) Strong White Flour Sourdough Loaves (Classic Boule)

Two (2) Strong White Flour Sourdough Loaves (Classic Boule)

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$13.99

Almost gone. There's only 1 left.

Item details

Handmade

Materials

flour, water, salt

ALL MY INGREDIENTS ARE ORGANIC AND, WHENEVER POSSIBLE, LOCAL FARM-SOURCED.

WILL SHIP WITHIN 48 HOURS OF PLACING ORDER.

I'm a 100% self-taught home baker. I'm on here offering my favorite sourdough bread recipe, the first sourdough baking recipe I learned - really the flagship of my operation. It's a pair of traditional sourdough loaves, made with strong white flour (higher protein than all-purpose), salt, and water. That's it!

My sourdough starter, gifted to me by my family in the Pacific Northwest, dates back over a hundred years. I can't get more specific than that because at the moment I'm not able to stringently verify its origins, but it's claimed by the people who gifted the starter to my family that it originated with the Oregon Trail settlers.

Let's just say it's got a lot of personality, and some serious heritage.

My method is simple - you bakers out there know all about it:

1) In the evening before my bake, I refresh and rest my starter and let it sit, covered with a porous cloth, at room temp. Done.

2) In the morning, I mix my ingredients, knead my dough for anywhere from 5 to 20 minutes, depending on the behavior of the gluten. The dough rests for 3 hours. No problem.

3) I take the dough, divide it in half, and do my shaping, making a tight surface with the slightest dusting of flour on top. Into my baskets (I have the traditional round baskets and an oblong basket because I can't quit my dang sandwiches). Done deal.

4) As the proofing period winds down (3-4 hrs), I've got my cast-iron dutch ovens already inside my gas oven at a very high heat - like, pizza heat. The loaves bake covered first, then uncovered. I steam the oven with my own method, okay it's a little squirt bottle from the dollar store.

5) Onto my windowsill to cool.

I do not ship warm loaves! This isn't restaurant free bread, this is fully correct, traditional sourdough bread from pre-preparation to the follow-through. I don't cut corners, my fastidious personality doesn't allow me to.

What's the result? The best sourdough bread of your life. Ideal for any use, from sandwiches to French toast to croutons (oh ... but why). Or cut off a slice and just sit there noshing, thinking about all the flavors happening in your face. Did you know bread could have a flavor extravaganza, like top-drawer coffee or wine? You will. This bread will spoil your palate for life. My apologies in advance.

Approximate weight of each loaf is between 650 and 750 grams. Expect an amazing, caramelized crust that will soften slightly after the first 2-3 days. The crumb (the interior) will be off-white, and slightly tangy, a not-unpleasant sour undertone. (Sour, not bitter.) There may be light dusting of either flour or corn meal on the undercarriage, that's from my baking operation. Bag one loaf and freezer it. Bag the other and make that your ready bread.

Bread!

ALL MY INGREDIENTS ARE ORGANIC AND, WHENEVER POSSIBLE, LOCAL FARM-SOURCED.
ALL MY INGREDIENTS ARE ORGANIC AND, WHENEVER POSSIBLE, LOCAL FARM-SOURCED.

WILL SHIP WITHIN 48 HOURS OF PLACING ORDER.

I'm a 100% self-taught home baker. I'm on here offering my favorite sourdough bread recipe, the first sourdough baking recipe I learned - really the flagship of my operation. It's a pair of traditional sourdough loaves, made with strong white flour (higher protein than all-purpose), salt, and water. That's it!

My sourdough starter, gifted to me by my family in the Pacific Northwest, dates back over a hundred years. I can't get more specific than that because at the moment I'm not able to stringently verify its origins, but it's claimed by the people who gifted the starter to my family that it originated with the Oregon Trail settlers.

Let's just say it's got a lot of personality, and some serious heritage.

My method is simple - you bakers out there know all about it:

1) In the evening before my bake, I refresh and rest my starter and let it sit, covered with a porous cloth, at room temp. Done.

2) In the morning, I mix my ingredients, knead my dough for anywhere from 5 to 20 minutes, depending on the behavior of the gluten. The dough rests for 3 hours. No problem.

3) I take the dough, divide it in half, and do my shaping, making a tight surface with the slightest dusting of flour on top. Into my baskets (I have the traditional round baskets and an oblong basket because I can't quit my dang sandwiches). Done deal.

4) As the proofing period winds down (3-4 hrs), I've got my cast-iron dutch ovens already inside my gas oven at a very high heat - like, pizza heat. The loaves bake covered first, then uncovered. I steam the oven with my own method, okay it's a little squirt bottle from the dollar store.

5) Onto my windowsill to cool.

I do not ship warm loaves! This isn't restaurant free bread, this is fully correct, traditional sourdough bread from pre-preparation to the follow-through. I don't cut corners, my fastidious personality doesn't allow me to.

What's the result? The best sourdough bread of your life. Ideal for any use, from sandwiches to French toast to croutons (oh ... but why). Or cut off a slice and just sit there noshing, thinking about all the flavors happening in your face. Did you know bread could have a flavor extravaganza, like top-drawer coffee or wine? You will. This bread will spoil your palate for life. My apologies in advance.

Approximate weight of each loaf is between 650 and 750 grams. Expect an amazing, caramelized crust that will soften slightly after the first 2-3 days. The crumb (the interior) will be off-white, and slightly tangy, a not-unpleasant sour undertone. (Sour, not bitter.) There may be light dusting of either flour or corn meal on the undercarriage, that's from my baking operation. Bag one loaf and freezer it. Bag the other and make that your ready bread.

Bread!

ALL MY INGREDIENTS ARE ORGANIC AND, WHENEVER POSSIBLE, LOCAL FARM-SOURCED.

Shipping

Get it fast! Ready to ship in 1–3 business days.
From Jackson Heights, NY

Reviews

5 out of 5 stars (2)
  • Kyle Gardner Jun 24, 2019
    5 out of 5 stars
    I had some questions related to a dietary concern of mine, and Jaime was very respectful of that. After a quick back and forth, I felt very secure ordering these loaves.

    Was sent photos of the dough and the finished loaves, and within a couple of days, they arrived and smelled amazing.

    Have used them to make some sandwiches, and I was blown away by the taste. Nothing is quite like a real-deal sourdough.
    Two (2) Strong White Flour Sourdough Loaves (Classic Boule)
  • Ryan Godfrey Jun 24, 2019
    5 out of 5 stars
    These are—frankly—beautiful, delicious loaves, delivered promptly. I will be incorporating them into snacks and meals for days to come.
    Two (2) Strong White Flour Sourdough Loaves (Classic Boule)

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