Sourdough Bread

After 5 days of caring for (stirring regularly) my Sourdough starter, today was the day to make the bread!  The “sour” starter that is added to the dough not only imparts more flavor, but makes the dough rise faster.  Not counting the 5 days of resting the starter, this bread comes together really quickly.  This recipe makes 2 large loaves and comes from Red Star Yeast Co.  The final bread is perfect for sandwiches and toast.


To the mixing bowl add and mix with paddle attachment
for 4 minutes:
1-1/4 cups sourdough starter*
2 cups Bread Flour
2-1/2 tsp. Salt
4 tsp. Sugar
1 Tabl. Yeast
3/4 cup + 2 Tabl. Warm Water

(*See previous posts for Sourdough Starter Recipe/Instructions)

2 Cups Bread Flour

Mix with dough hook for 5 minutes (or hand-knead on counter).  Cover the bowl with plastic wrap and place in warm, draft-free place for 1-1/2-2 hours until doubled in size.

After it has risen, punch down the dough to release the gasses.  Divide the dough into 2 equal pieces.  Press each piece of dough into a rectangle (approx. 8″X10″) and roll tightly from the short side up.  Roll briefly on the counter until it forms a smooth loaf.  Place on cornmeal dusted or parchment lined sheetpan.  Allow to rise until doubled in size, approximately 1 hour.  With a sharp knife, make diagonal cuts in the top.

Pre-heat the oven to 400 degrees.  Brush the top of the loaf with water (this causes steam and will make a crunchy crust).  When you place the loaf in the oven, throw a few ice cubes on the hot oven bottom to cause more stream.  Bake for 25-30 minutes.  Cool on rack.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on January 23, 2011, in Breads, Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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