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Active Fire Time: 55 minutes        Total Time: 24 hrs

In the warmth of Keveri's fire, Abby baked a round sourdough sandwich bread, a traditional shape for many types of bread, unique in its texture and symbolizing the basic, wholesome nature of bread baking. The dough is homogeneous; it doesn't have holes like other sourdough breads, resulting in a smooth texture ideal for sandwiches. The bread turned out soft inside and golden outside, just as we liked it.

Our sourdough sandwich bread recipe, made with locally sourced grains from Barton Spring Mills and utilizing Abby’s starter affectionately named Shiva, promises a super soft texture that's easy to achieve. Perfect for an overnight rise, it's both delicious and healthier than other bread types, as it doesn't require yeast or artificial rising agents. Join us at the fire, and let’s start baking.

INGREDIENTS

Serves 4+

350 ml of water 

80 gr of sourdough starter

460 gr of flour

11 gr of salt

SUPPLIES

2 lb of Natural Briquettes

The Smoke Controller 

Pan for boiling water (to create steam inside the oven)

PREPARATION

Step 1: 
Combine water and sourdough starter in a large bowl, and whisk them together until fully integrated.

Step 2: 
Measure and add the flour and salt to the mixture. Stir until a rough dough forms.

Step 3: 
First Rest: Take the dough into a plastic container and refrigerate for 24 hours. This allows the flour to hydrate fully.

Step 4: 
For kneading, lightly flour your work surface, and turn the dough onto it. Knead the dough until it becomes smooth and elastic, about 10 to 15 minutes by hand.

Step 5:
Shape the dough into a loaf shape that will fit into your baking pan or oven setup.

Step 6:
Place the shaped dough in a lightly greased loaf pan forming a free-standing loaf.
Let it rise until it has roughly doubled in size, which may take longer in cold weather, typically 1 to 2 hours.

Step 7: 
Prep for Baking setting the Smoke Controller in the mid-rack position and light your Keveri H1 in Baker Mode at around 450°F.

Step 8:
Insert a pan of boiling water on the rack below the dough to create a humid baking environment. This steam is crucial for developing a good crust.

Step 9:
Bake for 40 minutes.

Step 10:
Carefully remove the water pan to stop steam generation. Continue baking for an additional 15 minutes or until the loaf has reached your desired color—golden or dark brown.

Step 11:
Remove the loaf from the oven and let it cool on a wire rack before slicing. This resting period helps the loaf's interior set and makes for easier slicing.

Cook's Note

The Smoke Controller can make great baking equipment. Together with the water pan, create humidity inside the cabin. Enjoy your homemade sourdough sandwich loaf.

Post what you cook using the Keveri H1 on social and tag us @Keveri.usa #KeveriFam

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