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Easy Artisan Sourdough Bread Loaf Made with Beef Tallow

Easy Artisan Sourdough Bread Loaf Made with Beef Tallow

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Prep Time 1 hour
Cook Time 1 minute
Rest Time 14 hours

Equipment

  • 1 dutch oven
  • 1 large mixing bowl

Ingredients
  

  • 3 cups flour
  • 1/2 cup active sourdough starter
  • 2 tbsp tallow
  • 1 cup lukewarm water
  • 1 tbsp olive oil
  • 2 tsp salt

Instructions
 

  • Mix 1/2 cup active sourdough starter with 1 cup lukewarm water until well incorporated.
  • Add 3 cups flour, 2 tablespoons tallow, 1 tablespoon olive oil, and 2 teaspoons salt to the starter mixture. Mix until a shaggy dough forms.
  • Allow the dough to rest covered for 1 hour at room temperature.
  • Perform 3 sets of stretch and folds, 30 minutes apart. (Please see notes above if you are unsure how to do stretch and folds).
  • Cover the dough with a moist tea towel and let it ferment on the counter for 10-12 hours, or until doubled in size.
  • Turn the dough out onto a floured surface and shape. Then, place it in a floured banneton for a second rise.
  • Let the dough rise for another 2-3 hours on the countertop.
  • Chill the dough in the refrigerator for 1-2 hours to firm up for scoring.
  • Place a Dutch oven inside and preheat to 500 degrees for 1 hour.
  • Remove the dough from the refrigerator, transfer to parchment paper, dust with flour, and score.
  • Place the dough into the preheated Dutch oven, cover, and bake at 500 degrees for 30 minutes.
  • Uncover, reduce the temperature to 475 degrees, and bake for an additional 15-20 minutes, or until golden brown.
  • Allow the bread to cool on a wire rack before slicing.

Notes

*If you don't have any tallow on hand, substitute with olive oil.
**This is a low hydration recipe so it is very beginner friendly!