How to Make a Sourdough Bread Loaf Recipe | Serious Eats
Jul 10, 2020 · Directions. 1. For The Levain: Stir flour, water, and starter in 1-cup container until smooth. Cover and ferment as close to 78-80°F (26-27°C) as possible until ... 2. For The Dough: When the levain has 1 hour of fermentation time left, whisk all-purpose flour and whole wheat flour in large bowl ...
The Best Beginner Sourdough Bread Recipe • The Prairie Homestead
Jun 11, 2020 · Learn how to make a simple homemade sourdough bread recipe in your very own kitchen. This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn’t require tons of effort and time.
Instructions. Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine. Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk.
Apr 08, 2020 · Once your sourdough culture is ready to bake with, here are the essential steps for this Everyday Sourdough Bread Recipe with Starter: Mix the dough, until shaggy. Let dough sit, covered with a cloth, for a half-hour to an hour. This is referred to as the autolyse, which allows the flour to absorb the water, and the gluten strands to develop.
Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf. Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
I vividly remember the weeks leading up to that first loaf: weeks of voraciously reading Tartine Bread finally thinking that my newborn sourdough starter and I were ready to take on the sourdough world. Dog-eared pages, post-it notes, bookmarks, torn pages and highlighted passages peppered the book that first kindled that baking spark. My notebook had a schedule scribbled down, surprisingly mostly the same schedule and outline I follow today, with what to do when, and how to do it. Flour was pur