I like my sourdough bread crusty on the outside, tender on the inside and loaded with good ingredients. Thats why I started experimenting with adding herbs and mushrooms to my sourdough bread recipe. I have added chaga mushroom and one of my favorite blends to this recipe, the beauty blend. Schisandra berry, Goji Berry, Longan Berry and Pearl in my bread? Do you even need to ask? You can also add these ingredients to your normal bread recipe if you want to bake bread but don’t have a sourdough starter.
Measure out your sourdough starter into a mixing bowl. Add the water, use your hands to mix the water and starter. Add the flour, the salt and your mushroom powders, and use your hands to combine the mixture well. Knead it really well for a minute or two. Then cover the bowl with a kitchen towel, and let rest for 30 minutes hour at room temperature.
After thirty minutes, use your hands to gently pull the edge of the dough near the side of the bowl and fold it over. Do this, rotating round the bowl, for all sides. Let it rest again for 30 minutes and repeat this 3 more times with 30 minutes in between folds.
Cover the bread dough with a damp kitchen towel and let it rise for another 3 hours (5-6 hours in total) at room temperature. After the bulk rise, gently put the dough onto a lightly floured surface. Tuck the edges of the dough into the center a few times until it starts to resemble a ball. Flip the ball dough over and shape the dough. If you are not familiar with shaping dough, I highly recommend to google and watch a video of how to do this.
Prepare your bread proofing basket by dusting it well with flour and then place your dough, top side down, into your basket and cover with a towel. Put it in the fridge overnight.
In the morning preheat the oven to 490 degrees with your dutch oven inside for 15 minutes. Score the top of your bread and lift the dough into your dutch oven. Cook for 13 minutes covered and then 13 minutes uncovered. Now let it cool on a wire rack for 1 hour before slicing and serving. Enjoy!