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Sourdough Bread

Source of Recipe

Shanny


Recipe Link: tinyurl.com/8vq34 sourdough starter

List of Ingredients

2 - 2 1/2 cups sourdough starter
1 tbsp. kosher salt
1 tsp. active dry yeast
1/2 tsp. citric acid
1 1/4 c. warm water, or as needed
5 c. bread flour, divided


Recipe

Combine first five ingredients with half the flour. Mix into a shaggy mass and allow to sit for 20-30 minutes before kneading in the rest of the flour. If starter is runny (like thick pancake batter), then less water and more flour may be needed, but if starter is fairly stiff (like biscuit dough), then add more water & less flour until you get the proper smooth elastic consistency of yeast bread dough.

Allow dough to rise until double in bulk; deflate gently, divide into two equal parts and allow to sit for 20-30 minutes. Shape into loaves and allow to rise until double in bulk.

Preheat oven to 475F. Make two or three diagonal slashes across loaves and immediately place them in the oven. After one or two minutes reduce heat to 450F and continue baking for 25-30 minutes, or until loaves test at least 190F internal temperature on an instant read thermometer. If loaves brown too quickly, cover with aluminum foil during last half of baking.

If desired, grease tops of loaves with butter when done; cool on wire racks.