Classic Sourdough Bread
This is from KAF, but not on their website.It's the "last one" in my search of the perfect sourdough bread, it's almost perfect.Chewy and dense, yet light in texture.It stands and falls with the starter you use so I highly suggest you get a good one.
If you don't want to do this on your own go to your local bakery and ask them if they can make some starter for you.Then just bake and enjoy!
Greetings from Eduard, he's my starter!
List of Ingredients
Sponge:
1 cup sourdough starter
3 cups flour
1-1/2 cups warm water
Dough:
1 tbsp. salt
1 tbsp. sugar
1 tsp. baking soda
2-3 (sometimes I need 3-1/2) cups flourRecipe
Beat sponge ingredients well, let sit in a warm place for 8 hours.It doesn't matter if it's 1-2 hours more...
Stir in 2 cups of flour, blended with salt, sugar, soda.Knead in more flour (I mostly use the stand mixer for the whole kneading, unless I'm really, really angry) until a smooth, not sticky dough forms.Let dough rest while you clean the bowl and grease it.Knead a coule minutes more and put in bowl, turn to grease, cover w/ plastic wrap and let rise 2-4 hours (my starter works like commercial yeast, he only needs one hour rising time to double the whole batch.Watch your starter and adjust rising times).Punch down and shape into two loaves (or one, it'll be huuuuuge).Cover w/ oiled wrap, let rise until doubled, 2 hours or so.Preheat oven to 475°, slash loaves a couple times, brush w/ beaten egg and put in oven.Spritz w/ water.Lower temperature to 450 and bake about 20 minutes for small loaves, 30-35 (when tapped bread should sound hollow) for large loave.Turn out onto rack and sourround by barb wire for cooling cause it smells so heavenly everybody wants to eat the whole loaf fresh from the oven :-)
* You can use any combination of wheat flour and I'm sure you could use rye, too, but I haven't tried that.Whole Wheat works great.
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