ShadeTree Sourdough Bread
Was the name/design of my family’s livestock brand when I was growing up on a farm in Hobart, Oklahoma. Campbell – 1, or “ShadeTree”. A lazy C over the #1. As you need to “score” the dough before baking, allows the loaf to expand in the oven. The score or brand I chose was ShadeTree.
Our recipe is based on Tartine Bakery in San Fran...using my own self taught technique. Each Sourdough Boule takes about 8-10 hours to make. The starter was born in March 2020. Add levain to warm water, AP flour, wheat flour, salt and mix. Rest 30 minutes. Fold dough for 3 hours, every 30 minutes. Shape and bench rest 30 minutes. Shape into a boule and place dough in banneton baskets and let rise in the refrigerator overnight. Bake in a 450 degree Dutch oven for 50 minutes.
Our secret…we let the dough rise overnight in the refrigerator as the longer you let the dough rise, the more sour the dough becomes.
We hope you enjoy this bread with friends, family and loved ones.
Give Good…Get Give. Share Bread
Was the name/design of my family’s livestock brand when I was growing up on a farm in Hobart, Oklahoma. Campbell – 1, or “ShadeTree”. A lazy C over the #1. As you need to “score” the dough before baking, allows the loaf to expand in the oven. The score or brand I chose was ShadeTree.
Our recipe is based on Tartine Bakery in San Fran...using my own self taught technique. Each Sourdough Boule takes about 8-10 hours to make. The starter was born in March 2020. Add levain to warm water, AP flour, wheat flour, salt and mix. Rest 30 minutes. Fold dough for 3 hours, every 30 minutes. Shape and bench rest 30 minutes. Shape into a boule and place dough in banneton baskets and let rise in the refrigerator overnight. Bake in a 450 degree Dutch oven for 50 minutes.
Our secret…we let the dough rise overnight in the refrigerator as the longer you let the dough rise, the more sour the dough becomes.
We hope you enjoy this bread with friends, family and loved ones.
Give Good…Get Give. Share Bread
Was the name/design of my family’s livestock brand when I was growing up on a farm in Hobart, Oklahoma. Campbell – 1, or “ShadeTree”. A lazy C over the #1. As you need to “score” the dough before baking, allows the loaf to expand in the oven. The score or brand I chose was ShadeTree.
Our recipe is based on Tartine Bakery in San Fran...using my own self taught technique. Each Sourdough Boule takes about 8-10 hours to make. The starter was born in March 2020. Add levain to warm water, AP flour, wheat flour, salt and mix. Rest 30 minutes. Fold dough for 3 hours, every 30 minutes. Shape and bench rest 30 minutes. Shape into a boule and place dough in banneton baskets and let rise in the refrigerator overnight. Bake in a 450 degree Dutch oven for 50 minutes.
Our secret…we let the dough rise overnight in the refrigerator as the longer you let the dough rise, the more sour the dough becomes.
We hope you enjoy this bread with friends, family and loved ones.
Give Good…Get Give. Share Bread