Sourdough Bread

This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads. Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.
Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.
Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.

Ingredients

  1. 8 oz quot Fed quot Sourdough Starter
  2. 12 oz warm water (100-110F)
  3. 2 tsp active dry yeast
  4. 1/2 oz sugar
  5. 2 1/2 tsp salt
  6. 21 1/4 oz all-purpose flour (or bread flour)

Method

  1. Combine all ingredients in mixer (Referred to as straight dough method)
  2. Ensure to scrape down sides of bowl to ensure all ingredients get incorporated
  3. Change With dough hook mix on medium low speed (2 or 3 depending on mixer) for about 8-12 minutes until a nice soft dough ball forms This develops gluten in the bread Dough should pull away from sides of bowl (known as cleanup stage)
  4. Dough should be tacky feeling If it seems to tacky add small Mounts of flour a little at a time while kneeding Dont add to much extra
  5. Note: I add more starter than what recipe calls for I put about 10-12 ounces of starter based on how I feel how my starter smells and looks and just because I can I started adding more on occasion to experiment to see how different the bread turns out To me a little more starter makes bread turn out better Feel free to give it a go if you feel daring
  6. Change Place dough into a large lightly greased bowl and tightly cover with plastic wrap
  7. Change Allow dough to rise until doubled in bulk about 90 minutes
  8. Gently divide dough in two It will deflate a little
  9. Change Gently shape the dough into two oval loaves or for longed loaves two 10 to 11 logs or baguettes Place on a lightly greased or parchment lined baking sheet Cover and let rise until very puffy about 1 hour
  10. Change Note: I used two cloche to do bread in This is a stone container that will give that stone oven bake to the bread and gives a great crust to it I make my two logs and place in stone cloche then cover for the second rise After rise I remove top cut my slashes on top And lightly spray water from a spray bottle then recover for the bake This creates a steam that helps develop bread and crust
  11. Preheat oven to 425°F
  12. Spray loaves with lukewarm water Cut 2 or 3 slashes diagonal across top Dont go to deep
  13. Change Bake bread 25-30 minutes If using cloche uncover for last 5 minutes of bake to allow crust to be one a deep golden brown
  14. Change Remove from oven and cool on rack before cutting
  15. Change Enjoy!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

*