Recipe from Don’t Waste the Crumbs, by Tiffany: https://dontwastethecrumbs.com/2013/06/nourishing-recipe-simple-sourdough-bread-recipe/
Time: all day
Servings: ~10 slices
Rating: 4.5/5
INGREDIENTS
1 cup sourdough starter
2.5-3 cups all purpose flour
1/2 tbsp salt
1/2 cup water, room temperature
INSTRUCTIONS
Start on the starter
1. If activating yeast from the fridge, allow the yeast to warm up to room temperature the day before.
2. To feed the starter, pour out ~1 tbs of the starter, feed with water and flour until ~1/2 cup volume. The consistency should be like sticky dough. Cover and allow to rise in warm place until doubled ~4-6hr.
3. Make sure the starter is at the peak (domed at the top), ~2-3 hrs after feeding.
Dough time
1. In a large bowl, mix starter, water, and half the flour. Let rest for 10 min.
2. Add salt and remaining flour. Knead for a few minutes, then rest for 10min.
3. Knead for 5 min, rest for 5min. Repeat once.
4. A few tests/tips for the dough.
– Test the springiness of the dough
– The dough should be able to stretch thin enough to let light through
– While kneading the dough, pull from the top to the bottom, then rotate 90 deg.
Like folding in the edges of an envelope.
On the rise
1. Place dough in oiled loaf pan, cover and let rise.
2. Let dough double in size.
– Warm dough (in the oven with the light on) will rise faster than cold dough
(in the fridge)
– The faster the dough rises, the less sour it will be.
– If the dough rises and then collapses, re-knead for 5min and allow to rise
again
3. Score the top of the loaf.
4. Place loaf in cold oven and turn to 350 deg F. Bake for 50-60 min until golden and hollow when tapped.
Thoughts
Sourdough bread is quite tricky to get right. My first batch rose and was crunchy but had no sour taste. It’s very important to oil the loaf pan before rising, otherwise, you’ll spend quite some time prying the bread off the pan. For the second batch, I mis-timed the rise and had to re-knead and rise the dough. It definitely made the dough a lot more sour but not rise as much. It’s quite delicious though.
