Classic country sourdough with a crispy crust and a soft and fluffy crumb, baked in the Ninja Woodfire™ Outdoor Oven.
TIP: To generate steam, carefully add a bowl of water to the oven while baking. You can also bake this in a Dutch Oven or pot with a lid (make sure it is oven safe up to 500F) that fits inside the Ninja Woodfire™ Outdoor Oven.
Step-by-step instruction without your screen going to sleep
375 grams
water
100 grams
active sourdough starter
400 grams
white bread flour
100 grams
whole wheat flour
10 grams
kosher salt
1 1/2 cups (13.13oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3.2 cups (14oz)
white bread flour
3/4 cup (3.5oz)
whole wheat flour
1 3/4 teaspoons (0.35oz)
kosher salt
Utensils
Large Bowl
Step 1
In a large bowl, mix together water and sourdough starter. Combine until the mixture is dissolved. Then add the flours and salt. With your hands, work the mixture until a shaggy dough forms. Cover the bowl with a towel, and allow to rest for 30 minutes.
Step 2
Over the next 2 hours, stretch and fold the dough every 30 minutes, 4 times in total. This process helps to build up the gluten in the dough. After 2 hours of stretching and folding, allow the dough to rest covered with a tea towel for 1 hour.
Step 3
Shape the dough into a loaf, and then transfer to a floured banneton or bowl lined with a floured tea towel. Proof at room temperature for up to 2 hours or place in the refrigerator overnight.
Step 4
When ready to bake, install the Accessory Rack in the bottom level of the unit, then place the Pizza Stone on top.
Step 5
Turn the left-hand dial to select SPECIALTY ROAST, set STAGE 1 temperature to 500⁰F, and set time to 10 minutes. Push the right-hand dial to set STAGE 2, then set temperature to 300⁰F and time to 30 minutes. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
Step 6
When unit is preheated and ADD FOOD and PRS STRT is displayed, tip the loaf onto a floured pizza peel. Score the loaf as desired, open door and transfer loaf to the hot stone. Close door, select START/STOP to begin cooking.
Step 7
Continue to check on the loaf in the last 10-15 minutes of baking. Bake until golden brown or desired color. When cooking is complete, open door and remove bread. Let cool completely before slicing.
In a large bowl, mix together water and sourdough starter. Combine until the mixture is dissolved. Then add the flours and salt. With your hands, work the mixture until a shaggy dough forms. Cover the bowl with a towel, and allow to rest for 30 minutes.
375 grams
water
100 grams
active sourdough starter
400 grams
white bread flour
100 grams
whole wheat flour
10 grams
kosher salt
1 1/2 cups (13.13oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3.2 cups (14oz)
white bread flour
3/4 cup (3.5oz)
whole wheat flour
1 3/4 teaspoons (0.35oz)
kosher salt
Step 2 of 7
Over the next 2 hours, stretch and fold the dough every 30 minutes, 4 times in total. This process helps to build up the gluten in the dough. After 2 hours of stretching and folding, allow the dough to rest covered with a tea towel for 1 hour.
375 grams
water
100 grams
active sourdough starter
400 grams
white bread flour
100 grams
whole wheat flour
10 grams
kosher salt
1 1/2 cups (13.13oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3.2 cups (14oz)
white bread flour
3/4 cup (3.5oz)
whole wheat flour
1 3/4 teaspoons (0.35oz)
kosher salt
Step 3 of 7
Shape the dough into a loaf, and then transfer to a floured banneton or bowl lined with a floured tea towel. Proof at room temperature for up to 2 hours or place in the refrigerator overnight.
375 grams
water
100 grams
active sourdough starter
400 grams
white bread flour
100 grams
whole wheat flour
10 grams
kosher salt
1 1/2 cups (13.13oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3.2 cups (14oz)
white bread flour
3/4 cup (3.5oz)
whole wheat flour
1 3/4 teaspoons (0.35oz)
kosher salt
Step 4 of 7
When ready to bake, install the Accessory Rack in the bottom level of the unit, then place the Pizza Stone on top.
375 grams
water
100 grams
active sourdough starter
400 grams
white bread flour
100 grams
whole wheat flour
10 grams
kosher salt
1 1/2 cups (13.13oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3.2 cups (14oz)
white bread flour
3/4 cup (3.5oz)
whole wheat flour
1 3/4 teaspoons (0.35oz)
kosher salt
Step 5 of 7
Turn the left-hand dial to select SPECIALTY ROAST, set STAGE 1 temperature to 500⁰F, and set time to 10 minutes. Push the right-hand dial to set STAGE 2, then set temperature to 300⁰F and time to 30 minutes. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
375 grams
water
100 grams
active sourdough starter
400 grams
white bread flour
100 grams
whole wheat flour
10 grams
kosher salt
1 1/2 cups (13.13oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3.2 cups (14oz)
white bread flour
3/4 cup (3.5oz)
whole wheat flour
1 3/4 teaspoons (0.35oz)
kosher salt
Step 6 of 7
When unit is preheated and ADD FOOD and PRS STRT is displayed, tip the loaf onto a floured pizza peel. Score the loaf as desired, open door and transfer loaf to the hot stone. Close door, select START/STOP to begin cooking.
375 grams
water
100 grams
active sourdough starter
400 grams
white bread flour
100 grams
whole wheat flour
10 grams
kosher salt
1 1/2 cups (13.13oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3.2 cups (14oz)
white bread flour
3/4 cup (3.5oz)
whole wheat flour
1 3/4 teaspoons (0.35oz)
kosher salt
Step 7 of 7
Continue to check on the loaf in the last 10-15 minutes of baking. Bake until golden brown or desired color. When cooking is complete, open door and remove bread. Let cool completely before slicing.
375 grams
water
100 grams
active sourdough starter
400 grams
white bread flour
100 grams
whole wheat flour
10 grams
kosher salt
1 1/2 cups (13.13oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
