Labne Sourdough

Bread is a wonderful thing. Mine uses labne in the starter and is very simple to make and to bake an artisan loaf.

Recipe by Lior Lev Sercarz

Makes 1 or two loaves, plus starter for more in the future

Ingredients & Instructions

To Make the Starter

Day 1
120 grams bread flour
80 gr water
5 grams sugar
Mix all ingredients together and place in a plastic container with a lid on top (do not close the lid tightly, let some air get in)

Day 2
120 grams bread flour
80 grams water
15 grams labne (or greek yogurt)
Mix all and then mix with the starter from day one

Day 3
120 grams bread flour
80 grams water
Mix and then mix in with the starter from day two

Day 4 – Make the Bread
This recipe will yield 2 large sourdough loaves. you can chose to divide it in half.

450 grams starter
1 kilo bread flour
620 grams water
30 grams salt
2 grams dry yeast

• In a mixer fitted with the dough hook, add all the ingredients and knead for 3 minutes on low speed before changing to medium-high for about 5 minutes. (The dough will still be sticky but should come together off the sides of the bowl.)

• Spray a mixing bowl with cooking spray and place the dough inside. Cover with plastic wrap and let proof for 5 hours. The dough should double in size.

• Line one or 2 (depending if you are doing half of the recipe or the full one) mixing bowls with a kitchen towel dusted with lots (lots) of flour.

• Dust a work surface with flour and place the dough on top. Divide in half (unless you are doing only half of the recipe). Punch the air out of the dough, then form into a ball. Since the dough might be a bit sticky and loose you might need to use a plastic scraper to shape the dough into a ball. Do not worry if it is not the perfect shape.

• Place the dough ball in the bowl lined with the towel with the seam of the ball facing down. Cover with the edges of the towel or a second one and leave to proof for another hour and a half.

• 30 minutes before the end of the proofing time, place one (or 2) dutch ovens or any pot with a lid big enough to hold the bread into the oven and preheat it to 450°F.

• Once ready, place a parchment paper slightly bigger than the diamater of the bread on top of the surface of the dough followed by a plate, tray or platter.

• Remove the dutch oven from the oven and take off the lid (make sure you close the oven door so it does not lose heat).

• Flip the bowl with the dough and remove the towel. Grab the sides of the parchment paper and carefully place the dough bowl with the parchment into the dutch oven (or pot). At this time you can score the bread in any design you like with a sharp knife. Cover with the lid and bake at 450 degress for 30 minutes. Remove the lid and bake for 20 minutes more.

•The bread should have a nice dark crust and make a hollow sound when you tap on the bottom (careful it is hot).

• Remove the bread and place it on a wire rack to cool down.

To maintain the starter
• You will have some starter left. To keep it “alive” you need to feed it by adding 120 grams of bread flour and 80 grams of water each day.
• If you are not planning to make bread anytime soon, keep it in the fridge for up to a week. It’s important to feed it at least once a week to keep up its strength.

Food photo and recipe © Lior Lev Sercarz