I use this recipe for my basic everyday good old fashioned sourdough bread. You can make a round boule, a baguette, or create a pan loaf, english muffins, flat bread or even pizza all from this basic recipe not to mention modifying the type of flour used to create a transitional whole wheat, multi grain, or rye bread. Learn it, Love it, Eat it and enjoy.
The first step in any recipe is to gather all of your ingredients and tools you will need to make your bread.
1/4 c starter
1 1/4 c water (non chlorinated)
1 1/4 c bread flour (Organic is better)
2 c (25 oz) Firm Starter
2 ½c (27 oz) Flour
2 T Oil
2 t Honey / Agave nectar/sugar
3 t Salt
2 c water (warm 70)
Three day’s before baking day. Take your Starter out of the refrigerator and put 1/4 cup in a bowl and cover it loosely. Let it sit in a warm (65-80 degrees) place for 2 hours. This lets the starter come up to room temperature.
In the morning you will have 2 cups of bubbly starter.
Once you get most of the ingredients into a ball, or it just gets to hard too mix with a spoon anymore, it is time to start kneading.
First dust the counter top with some flour. Then dump your dough onto your work surface (kitchen counter top or a cutting board) and start to knead the dough. Kneading is a process of pressing the dough flat with the palm of your hand and then folding the dough over onto it’s self to double the thickness and then press into the dough again. Repeat, Repeat, etc.
Mixing the remaining ingredients into the dough as you go. The dough will change it’s consistency as you continue to knead. It will start to transform and become smoother and elastic as the gluten forms. If it is too wet add some more flour, about a tablespoon at a time. If it is to dry add some more water, about a tablespoon at a time. Kneed for about 7–8 minutes. Your dough should be slightly sticky, You will feel the dough become smoother in texture and have more elastic properties as the gluten forms.
You are done kneading when the dough passes the windowpane test.
Tear off a golf-ball sized piece and slowly stretch it until you can see light through it like a window pane. If you can stretch it that much then your have enough gluten formed.
You can save some effort doing this with an electric mixer with a dough hook. However I really recommend that you learn to make bread kneading by hand. There is a transition in the dough as you kneed it and you can feel it when you are kneading by hand.
It is nearly impossible to over knead dough by hand. However you can over knead with a mixer. The dough becomes over kneaded when it gets to warm. When this happens the dough will become really sticky and no matter how much flour you add it will still be sticky.
Spray a large plastic or glass bowl with cooking spray or oil, I use virgin olive oil. Place your dough in the bowl, roll it to coat the dough with oil on all sides. Cover the bowl with plastic wrap, a towel or a plate.
Place the bowl in a warm place (70-75 degrees) and let it rise until you see that it has doubled in volume. This takes about 3-4 hours. The time will vary depending upon the temperature and humidity of the room, the dough temperature and how active you starter is.
After the dough had completed it’s first fermentation you’re going to measure the dough into loaf size pieces. The size will depend on what type of loaf you are making. For this recipe we will make three 1 1/2 pound loafs. So divide the dough into three equal pieces. Do your best to be gentle with the dough. Rough handling will force much of the CO2 out of the dough.
You can eyeball it or if you want to be precise you can weigh the dough.
Shape your loaves into a Boule, that’s french for a round loaf like you commonly see sourdough in the store. To shape the dough you will pick it up with both hands and pull from the sides around to the bottom, tucking the dough together on the bottom. Rotate the dough 90 degrees in your hands and do it again. The purpose here is to create surface tension on the dough, so that when it rises it will stretch and contain the CO2 that is the byproduct of the fermentation process. Henceforth giving you a light and airy loaf of bread. So when you tuck the dough underneath you will want to pinch the dough to it’s self, to seal it.
Line your baking sheet with parchment. Place your loaves on the parchment with plenty of room between them. Spray the tops of the loaves with cooking spray or virgin olive oil and cover them with plastic wrap.
Let the loaves rise in a warm place until the double in volume. Approx. 2-4 hours. The length of time depends upon how active you starter is, the temperature and humidity in the room where the loaves are rising. In a commercial bakery they use a proofing box which maintains a consistent temperature and humidity.While a warmer room will cause the dough to rise faster. the rule is the slower the fermentation the better the flavor. After that it is up to you to experiment with.
5-10 minutes before you are going to put the bread in the oven score the loaves, using a sharp knife or razor blade and cut several slices into the top of the loaves. Cutting about 1/2” down and with the knife at a 45 degree angle. This let’s you control where the growth will be when the bread rises in the oven. It also adds some ascetics to the loaf.
Preheat your oven to 500F for 30 minutes prior to baking. Have a spray bottle full of water or better yet I use a syringe for injecting meats and a cup of water.
Place the bread in the middle of the oven. Close the door and let it warm of 1 minute. Then quickly open the door and spray 1/4 cup of water on the walls and floor of the oven, and close the oven. Wait another minute and do this again, and third a third time.
Bake for 5 minute. Turn the temperature down to 425. Bake for an additional 15 minutes. Rotate the loaves in the oven. Bake an additional 20 minutes.
The bread is done when it turns brown and the bottom of the loaf sounds hollow when thumped on with your finger. Also if the internal temperature is 200 – 210 in the center of the loaf it is done.
Allow the bread to cool on a cooling rack for 1 hour. This is still part of the cooking time to. Don’t cheat. It is not done yet.
Ok, well, that doesn’t work at my house either. Every now and again, I give in and cut a loaf right out of the oven. Add a little butter and mmm good.
Most of my recipes are made in a three stage method.
A firm starter gives your more of the flour in your bread dough additional fermentation time, this in turn give your bread an even better flavor.
So lets get started:
This is really simple.