This recipe is perfect for the beginning sourdough bread baker.
If you haven't begun your sourdough starter, find a recipe on the net for one. One of the best is Cookistry Growing a Sourdough Starter.
Wild Thing, my first starter, took 2 weeks to have a pungent sourdough smell. So, some patience is required.
You will need the following things:
active starter - see note below
plastic/wooden utensils and bowls
cutting board or work area
measuring cups and measuring spoons
parchment paper (optional)
9x13 pan of water, filled to 1 inch with water
Once you get the hang of baking this bread and others, you may want to invest in a large round baking stone, which you can use for pizza, too.
Note: when you have an established sourdough starter, there are times when it is dormant, or inactive. To activate the starter, add 1/4 cup water, and 1/4 cup flour. After several hours, it will begin to bubble up. This is when it's active. If you are using your starter simply for sourdough flavor, always add the the recipe's required amount of commercial yeast, and don't depend on your starter as a leavening agent.
- 1 cup warm water (105-115 F)
- 2 tsp. sugar
- 2 tsp. commercial yeast
- 4 cups all purpose or bread flour
- 1 cup sourdough starter, active, room temp
- 2 tsp. salt
- 1 1/2 tbs. olive or extra virgin olive oil
- Note: Hot tap water works great for proofing the yeast (making it foam so the yeast is active). I usually turn the hot water on, pour a cup of it in a plastic bowl, then wait until it is warm to the touch, not hot. Add sugar and then yeast.
- Combine the warm water with the sugar and yeast in a small bowl.
- It should foam up in about 5 minutes.
- If it doesn't, start again. 105-115 F.
- When proofed, add the starter, stir.
- Add 3 cups of the flour, reserving the rest for kneading.
- Add the salt and 1/2 tbs. oil.
- If you want garlic bread, add a tbs. of garlic powder at this point.
- Combine the mixture well and turn onto a floured cutting board or counter top.
- Using the heels of your hands push the dough away from you, fold ot over, repeat. This activates the gluten in the flour.
- Add a bit of flour as you go, if the dough is sticky (called "tacky").
- Knead 5 minutes.
- The ideal sourdough bread dough at this point is soft, silky-smooth. If it is too wet, it will spead out when baked, which means it may taste delicious, but not have held its shape.
- Shape the dough into a round ball, put a tbs. of olive oil in a bowl, roll the dough in the oil, cover with a kitchen towel, or paper towels.
- Let rise one hour or more in a warm place (75-90 F), or until doubled.
- in bulk.
- Make a fist and push down the dough gently.
- Remove the dough and shape it the way you want - rolls, round boule, baguette, etc. If making large loaves, score the top of the dough with a sharp knife.
- Sprinkle cornmeal on a baking sheet that has parchment paper on it, or not, but has cornmeal sprinkled on it.
- Place the dough on top, cover, let rise 30-45 minutes.
- Place a pan of water on the rack below the one you are going to cook the bread on.
- Heat the oven to 375 F.
- Rolls will cook sooner than larger shaped loaves, so check roll at 15 minutes, and the others at 25 minutes.
- Bread should be golden brown when done.
- If the bread is not browned after 30 minutes, turn the oven to 400 F, and check every 5 minutes.
- Let bread rest 10 minutes before cutting it.
|Amount Per Recipe||%DV|
|Recipe Size 522g|
|Calories from Fat 231||23%|
|Total Fat 25.68g||32%|
|Saturated Fat 4.03g||16%|
|Trans Fat 0.0g|
|Total Carbs 157.97g||42%|
|Dietary Fiber 9.0g||30%|