This is another relatively easy to make, overnight bulk rise bread. My sourdough starter is very ripe and gives an amazing tang to my breads. I made this because it makes a nice Super Bowl snack paired with meats and cheeses.
Need a 9” x 13” ceramic pan (metal pans really don’t work but a glass pan does)
Ingredients:
340 g (1 1/2 c) fed sourdough starter
340 g warm water
120 g (1 c) whole wheat flour
600 g ( 6c) unbleached bread flour
1 tsp instant yeast
2 tsp diastatic malt powder (optional- lends a deeper golden color)
Olive oil (used in several steps)
1 1/2 tsp ground garlic powder
1 tbs Rosemary pieces (I like to use Tone’s Rosemary Garlic topping)
1 tbs coarse salt
I use a stand mixer for this because there is a lot of dough and it is easier on my hands. Mix starter, flours, water, malt powder and yeast until a dough ball forms. Not garlic powder or Rosemary yet. Let rest in the bowl for 10 minutes. Turn out onto a floured board and knead ; it shouldn’t be sticky (add flour) but definitely soft. Knead until satiny. Place into a well oiled bowl (olive oil) and turn to coat the dough. Let rest one hour.
Turn out the dough and knead the garlic powder into the dough. Takes about 5 minutes. Place into a larger oiled bowl and turn to coat. Cover with plastic wrap and refrigerate overnight.
First thing in the morning, take out the dough for about 45 minutes to warm up. Oil your baking dish well. Roll out the dough to an approximate rectangle about 75% the width and length of the dish. Place it into the dish and lightly rub olive oil over the top. Cover with plastic wrap and let rise until the sides touch your baking dish. This should be about double in size. I use the bread proof setting on my oven (95F) and it takes about 2.5 hours. Remove the plastic wrap and poke indentations into the bread with your fingers- about 2 inches apart. Let sit uncovered for 30 minutes, dust with more oil (leave some in the holes) and sprinkle the more ground garlic and the rosemary over the top. Lightly sprinkle with coarse salt also.
Bake for 20-25 minutes until browned. Leave in pan for 10-15 minutes before removing to a wire rack to cool further. Eat warm or cold! Enjoy!
