Saturday Morning Breakfast…
Sourdough with Homestead Eggs
Ingredients:
2 cups all-purpose flour
1 cup sourdough starter (active and bubbly)
1 teaspoon salt
1 tablespoon local honey
1 cup water (room temperature)
Fresh homestead eggs (for serving)
Instructions:
Mix the Dough: In a large mixing bowl, combine the sourdough starter, flour, salt, and honey (if using). Slowly add the water and mix until a shaggy dough forms.
Knead: Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until smooth and elastic. If the dough is too sticky, sprinkle small amounts of flour as needed.
First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm area for 4-6 hours, or until doubled in size.
Shape: Once risen, gently deflate the dough and turn it out onto a floured surface. Shape it into a round loaf and place it in a floured proofing basket or bowl.
Second Rise: Cover and let it rise again for about 2-3 hours, or until puffy.
Preheat Oven: Preheat your oven to 450°F (232°C) about 30 minutes before baking. Place a Dutch oven (with the lid on) inside to heat.
Bake: Carefully remove the hot Dutch oven from the oven. Flip the dough into it (you can use parchment paper for easier handling). Cover and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, or until the crust is golden brown.
Cool: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.
Serve with Eggs: To enjoy with homestead eggs, prepare them to your liking—scrambled, fried, or poached. Serve alongside slices of warm sourdough for a hearty meal.
