Pamela Anderson’s Rustic Sourdough
From I Love You by Pamela Anderson
Makes 2 loaves
Levain
2 tablespoons (30 g) active sourdough starter (starter recipe in cookbook if you don’t have your own), at room temperature
1/2 cup (120 g) lukewarm water
1/2 cup (60 g) unbleached organic bread flour
1/2 cup (60 g) whole wheat flour
Dough
6 1/4 cups (790 g) unbleached organic bread flour
3/4 cup plus 1 tablespoon (95 g) whole wheat flour
2 3/4 cups (650 g) plus 3 tablespoons (45 g) lukewarm water, divided
1 tablespoon plus 1 teaspoon (20 g) fine sea salt
(8:00 am) The morning of the day before you plan to bake, make the levain: In a glass jar or bowl that’s large enough for the mixture to double in volume, combine the starter, water, and both flours. Mix until there are no lumps, then cover and set in a warm, draft-free place for about 5 hours. (You can also make the levain the night before, which works better for me because I’m up so early.)
(12:00 pm) Begin making the dough: In a large bowl, combine both flours and add 2 3/4 cups (650 g) of the water. Mix well, cover the bowl with a damp clean kitchen towel (or bread cover if you have one—or even a shower cap), and let rest for about 1 hour.
(1:00 pm) First rise: To test if the levain is ready, spoon a small piece of it into a bowl of room-temperature water. If the levain sinks, it is not ready yet. If it floats, add all the levain (about 240 g) to the dough. Dissolve the salt in the remaining 3 tablespoons (45 g) water and add to the bowl as well. Mix well for 2 to 3 minutes, until the dough is smooth and all the ingredients are incorporated. You have to squeeze and pinch the levain into the dough and incorporate the salt water—I like my dough hydrated but still pliable, but there is a fine line—you don’t want it to be weak. You’ll get used to what works for you and your preferences.
Transfer the dough to a clean bowl or other container that’s large enough for the dough to double in volume, cover, and let rise for 2 1/2 hours. During this rise, every 30 minutes do a series of stretch-and-folds: wet your hands to make it easier to handle the dough, then lift the right side of the dough, stretch it away from the center, and gently fold it over the top, then repeat from the left side, top side, and bottom side. After the full 2 1/2 hours, the dough will be airy but strong and well developed.
(3:30 pm) Pre-shape the dough: Transfer the dough to a floured work surface and divide it into 2 equal pieces. Gently shape each piece into a round—it doesn’t need to be perfect—and let them rest on the countertop for 30 minutes.
(4:00 pm) Finish shaping and let rise overnight: Let’s say we’re making 2 rounds (boules). Generously flour 2 round proofing baskets or bowls. Finish shaping the loaves by gently folding the edge closest to you up and over the middle. Then lift and fold the right side up and over the middle. Do the same with the left side, fol- lowed by the edge farthest away from you, to create a neat round. Roll the round away from you, then gently pull toward you to create a taut top, cupping your hands and slightly turning the dough. Place a shaped loaf in each basket, with the seams facing up and visible. Cover each with a damp clean kitchen towel and put them in the fridge to rest overnight (or at least 12 hours).
(8:00 am, or when you wake up) The next morning, preheat the oven: Place a Dutch oven with its lid in the oven and preheat the oven to 500°F (260°C) for about 1 hour.
(9:00 am) Bake the loaves: Remove one of the shaped loaves from the fridge. Flip it onto a piece of parchment paper. Dust generously with all-purpose flour. Use a lame or very sharp knife to cut a pretty design into the top. I make a long cut on one side of the loaf for steam to escape, and score a pretty leaf on the other side. Or, you can place a doily over the loaf and dust with rice flour to create a pattern, and cut into that. That’s also beautiful.
Carefully remove the preheated pot from the oven (it will be very hot!), take the lid off, throw an ice cube into the pot (to create some extra steam), then gently place the parchment with the dough in it. Cover the pot with the lid and put in the oven. Immediately lower the oven temperature to 450°F (240°C) and bake for 20 minutes. Remove the lid and continue baking until the bread crust is beautifully brown, about 30 minutes more. Repeat to bake the second loaf.
Now this is the hardest part: Let the loaves cool on a wire rack for at least 2 hours before slicing.
INSTANT NEW YORK TIMES BESTSELLER • JAMES BEARD AWARD FINALIST • "Literally… the most beautiful cookbook I have ever seen. It is stunning." —Drew Barrymore
Join actress, activist, and New York Times bestselling author Pamela Anderson on a deeply personal culinary journey that harmonizes style, compassion, and the pleasures of plant-based cooking—"a gift to all families" (Booklist)
In a career spanning fame and activism, Pamela Anderson has ventured from a humble upbringing to the forefront of Hollywood—and has always been a passionate cook and gardener. Now, she invites you into her kitchen to share 80 delicious recipes that nourish the soul.
This cookbook began as a box of recipe cards: a housewarming gift for her sons inspired by homegrown traditions and world travel. It grew to become her gift to you, showing how romantic, comforting, and indulgent it can be to cook only with vegetables.
At Pamela’s down-to-earth fairy kingdom on Vancouver Island, you’ll join her on the dock for chicory dandelion coffee and whipped cranberry porridge, for picnics in the forest with a green goddess mason jar salad and tomato galette, and at the dinner table for her anti-inflammatory lentil soup, minty pea-potato pierogis, and more.
She also shares her love affair with bread, from maple-glazed cinnamon rolls to rustic sourdough loaves and fougasse dipped in herby pistou, alongside insights into life, love, entertaining guests, and preserving nature’s bounty.