Welcome to the Best Seat in the House, a digital series from Visit Austin, bringing together some of the best personalities in Austin's service industry sharing some ways to experience a taste of Austin from home.
In this episode, Head Doughpuncher David Norman of Easy Tiger shares his simple “at home” Sourdough recipe.
Super Easy Sourdough
- 3 ¾ cups all-purpose flour, plus more as needed
- 1 ¾ teaspoons kosher salt
- ½ cup Easy Tiger Sourdough Starter (nationwide delivery available at easytigerusa.com)
- 1 ½ cups warm water
- Measuring cups
- Two large bowls
- Medium bowl
- Parchment paper
- Dutch oven (or other heavy-bottomed pot)
In a large bowl, whisk flour and salt.
Add water to a medium bowl. Break starter into pieces and drop into water, ‘swishing’ the starter around in the water with your hands until it is mostly dissolved and a few bits remain.
Add water mixture to the flour, squeezing with your hands (or stirring with a spoon) until the mixture just comes together. You don’t want spots of flour but don’t worry about creating a smooth, cohesive dough. A rough, shaggy ball is totally fine at this step.
Cover the bowl with plastic wrap and allow to sit at room temperature for 1 hour.
After one hour, uncover the bowl and fold the dough over onto itself a few times. The best way to do this is to grab the dough with your hand, starting at the top of the bowl furthest from you, and pull it over onto itself towards the bottom of the bowl closest to you. Turn the bowl 90°F and repeat, making four folds in total.
Cover the bowl again and let it rest at room temperature overnight (aim for 8 to 10 hours).
After this rise, scoop the dough out onto a lightly floured surface. Using your hand or a dough scraper, repeat the four-time folding motion, shaping the dough into a ball as you go, leaving it seam-side down- careful not to add too much flour at this step. Transfer to a sheet of parchment paper and lift into a medium bowl. Dust dough lightly with flour and cover with a tea towel.
Allow to sit for 1 ½ hours, or until puffy and almost doubled in size.
At least 30 minutes before the end of the rising time, arrange oven racks to the lowest and middle position. Place the Dutch oven on the middle rack and preheat your oven to 450°F.
Remove pot from the oven and carefully transfer dough into the pot using the parchment paper to lift the loaf. Be sure not to leave the oven door open.
Using a very sharp knife, slash the top of the loaf, making a ½” cut down the center. This mark allows the bread to expand in the oven.
Cover the pot and bake for 20 minutes.
Working quickly, remove the lid and set aside. Bake for another 25 to 30 minutes, or until the crust is a deep golden brown all over.
Remove from the oven and transfer to a rack to cool completely before slicing, about 1-2 hours.
This dual-concept bakery and beer garden makes it easy to grab freshly made baked goods or sit back and enjoy a cold one on the inviting patio. With more than 30 craft beers, doughy pretzels and deliciously seasoned sausages, Easy Tiger has something for everyone.
David Norman has spent over 30 flour-dusted years at some of the country's best bakeries from Seattle to NYC, launching Easy Tiger's renowned Bake Shop program in 2012. Norman was recently nominated for a James Beard Foundation Award in the Outstanding Baker category.
Images Courtesy of Easy Tiger.