must be the mother's day spirit

My mother has always been a great cook - we'll fore go mention of the sandy stew and lima bean soup years, everyone gets a freebie. however, since having all of us kids move out, my mother has become an exceptional cook! you name it and she can make it; usually better than any restaurant can, in fact. i love going home to visit because i feel like i am eating at a restaurant every night and i can show up to the table in my pj's, i get seconds without paying extra, and i don't have to leave a big tip.
for the past few years my mom has been on a quest to prefect the baking of bread. usually after she found a good one, a copy of the recipe would end up mysteriously in my email inbox with a message about how it 'practically makes itself. i have to make an absolute correction - in all my years of trying, and trust me i have tried - there is nothing that cooks itself; sigh. each time i went home and watched her waltz around her kitchen for hours saying things like, "see wasn't that easy", "doesn't this look like fun? don't you want to learn?", and "i told you, nothing to it". i would just shake my head, and vow not to mention how long she had been the constant motion in the kitchen.
recently, i could refuse no longer, and a sacred cup of the sourdough start was ripped from its' home and relocated to California. the road has not always been sunny, and i in fact found a way to ruin a batch - even when my mom swore it couldn't be done, let's be clear that all ingredients are required for the desired outcome. i have indeed learned the joys of homemade sourdough bread. i love to follow the process and eat the result... truly does not get better than that... seriously, i don't know how we lived before the start - now we can't seem to go more than a few days without making a batch!

anyway, for those to whom i have shared the start - here are the basics for fabulous artisan sourdough bread. thanks mom... and, now you can never say that i didn't multiply your posterity...

1 1/2 Cup Start (freshly fed 8-12 hours previous)
1 1/2 Cup water
5 Cups Flour
4 tsp Oil
2 1/2 tsp Salt

combine the start and water


add the flour, oil, and salt. mix by hand to incorporate.



mix in mixer for about 3 minutes - let rest 15 minutes, covered - mix an additional 3 minutes - let rest 30 minutes, covered. while mixing, dough should pull away from the sides, but stick to the bottom - will be sticky.



stretch on a floured surface. fold right to left; top to bottom; left to right; and bottom to top. place back on bowl to sit for 30 minutes. repeat this 3 or 4 times.




allow to double in size. separate into 2 pieces and form boules. turn upside down in well floured, towel lined baskets, cover with plastic wrap.
allow to sit in the fridge over night.



the following day: remove the bread 2 hours prior to baking. heat oven to 500. turn bread out onto parchment paper, score the top for steam to be released. place in oven, cover with large dish (run water over the dish before covering the bread). turn the oven down to 450. bake 20 minutes covered. remove the bowl and bake an additional 12-17 minutes.


Enjoy!