Fake 18 Hour Sourdough

Please note that this recipe is not done being edited. I am making modifications after baking to achieve better results. This note will be edited or removed once desired results are achieved and no further changes are needed.

*Before starting, do not use a metal bowl or metal utensils.*

*3 cups of flour is the measurement prior to sifting.*

2 packages Yeast

1½ c. Water, lukewarm

1½ tsp fine Sea Salt

¼ c. Honey

½ c. Choboni Whole Greek Yogurt

3 c. Unbleached All-purpose Flour, sifted

Extra Virgin Olive Oil, use as needed ~ 4 oz.

Step 1 – Make the Dough:  Place yeast in a large plastic or ceramic bowl.  Add water and salt.  Stir gently.  Add honey and yogurt. Stir gently.  Add sifted flour.  Stir gently until sticky ball forms. 

Step 2 – First Knead:  Drizzle olive oil over dough and coat with hands. Separate dough from bowl and lightly knead a few times. Drizzle with more oil. 

Step 3 – Rest:  Let dough rest at room temperature about 2 - 2½ hours with a cover, but not airtight.  Dough should rise and double in size. 

Step 4 – Second Knead:  Knead lightly using the "pull & fold technique" with additional oil as needed.  Add another drizzle to coat surface and transfer to refrigerator for about 10-12 hours or overnight. 

Step 5 – Second Rise:  Remove from refrigerator and place in well-oiled baking pan.  Cover and let rise about 1½ hours inside at room temperature.

Step 6 – Third Rise:  Transfer outside to the sunshine for 1½ - 2 hours or until dough has tripled in size from removing the refrigerator. 

Bake at 425ºF for 30 minutes.