Homemade Sourdough Bread

5.00 (24)
⏱ 185 mins 🍽 2 loaves 🏷 Sourdough Breads

This recipe yields two loaves of classic sourdough bread, known for its soft crust and distinctive tangy flavour. The process involves activating the starter, preparing a yeast-enhanced dough, and allowing it to rise before shaping and baking. The total preparation and baking time is approximately 185 minutes. The final loaves are slashed and baked until perfectly done, then cooled on a rack.

Homemade Sourdough Bread

Ingredients

  • 1 cup sourdough starter
  • 6 cups all-purpose flour
  • 1 (1/4 ounce) package active dry yeast
  • 1 1/2 cups water
  • 3 tablespoons sugar
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • cornmeal

Method

  1. Allow the sourdough starter to reach room temperature.
  2. Place 2-1/2 cups of the flour and the yeast into a large mixing bowl, then set it aside.
  3. Heat the water, sugar, butter, and salt in a saucepan, stirring until just warm (120-130 deg.) and the butter is nearly melted.
  4. Pour this liquid mixture into the flour and yeast bowl.
  5. Incorporate the sourdough starter.
  6. Beat the mixture until it is smooth and well combined, remembering to scrape the bowl.
  7. Mix in as much of the leftover flour as possible.
  8. Transfer the dough to a floured surface and knead, adding more of the remaining flour until you have a smooth, elastic, moderately stiff dough.
  9. Form the dough into a ball.
  10. Put the dough ball into a lightly greased bowl, turning it once to coat the surface.
  11. Cover the bowl and let the dough rise until it has doubled in size.
  12. Deflate the risen dough by punching it down.
  13. Turn the dough out onto a surface that has been lightly dusted with flour.
  14. Separate the dough into two equal halves.
  15. Cover the dough pieces and allow them to rest for 10 minutes.
  16. Prepare a large baking sheet by greasing it lightly and sprinkling it with cornmeal.
  17. Shape each dough half into a ball, place them on the sheet, and press each into a circle roughly 6 inches across.
  18. Use a sharp knife to cut crisscross slashes, about 1/4 inch deep, into the top of each loaf.
  19. Cover the loaves and let them proof for 30 minutes.
  20. Heat your oven to 375-deg.
  21. Once the oven is hot, place the bread inside and introduce steam.
  22. Bake the loaves for 30-35 minutes, or until they test done.
  23. Transfer the baked bread to a wire rack to cool completely.

Nutrition (per serving)

Sodium1179900 mg

Recipe details

CategorySourdough Breads
AuthorPa. Hiker