Basic - No Added Yeast - Sourdough Bread
Bread Dome Baker
Stoneware Baking Sheet
Baking With Sourdough - Art & Science
When baking sourdough bread without additional commercial yeast, one must remember that the many variables involved in the process means varying results. The more you bake with your sourdough, the more you will begin to understand how your particular starter reacts in your kitchen.
Each starter has a unique colony of bacteria and yeast that will have a slightly unique reaction to various aspects of the sourdough baking method. The type of flour you use will not only impact the flavor and texture of your bread, but will also vary the time it takes your dough to rise. Temperature and humidity also affect the reaction of your starter, so even the weather plays a role in how a loaf will turn out.
To learn more, please click here: 4 Great Reasons To Bake With Sourdough & Easy Instructions To Get Started.
So don't be surprised if it takes a few tries to get a feel for how your starter will behave in your kitchen. The payoff for your patience will be a tasty, tangy, chewy loaf of sourdough bread that is uniquely your own!
- 2 cups sourdough
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4-6 cups flour, unbleached, or whole wheat, or combination
- In a medium mixing bowl combine 2 cups of the flour with the sugar and salt.
- Best results are produced by using a stand mixer with a dough hook. Place the sourdough in the mixing bowl of a stand mixer, or in a large mixing bowl to mix by hand.
- Add the flour mixture to the sourdough and mix well.
- Slowing add additional flour one cup at a time until the dough is smooth and elastic. Amounts will vary depending on how wet your sourdough starter is.
- Turn dough out onto a floured board.
- Pull the dough and fold over several times to work air into the dough.
- Work the dough into roughly a 10" x 14" rectangle.
- Working from the shorter side, roll the dough like a jelly roll, pinching the ends with each turn to seal.
- Lightly grease a cookie sheet.
- Place your bread dough seam side down on the cookie sheet.
- Cover and allow to rise in a warm place for several hours, until the dough is 3 times it's original size. Depending on the activity of the starter, room temperature and humidity, this may take 5-8 hours.
- When dough has increased (It may have expanded wider than it has expanded higher. It is normal for the dough to spread.), slash diagonally across the top of the dough with a sharp knife.
- Preheat your oven to 425°.
- Right before placing the bread in the oven, spray the dough lightly with water.
- Bake for 25-30 minutes, until bread is golden brown.
- Cool on a rack before serving.