About the Post

Author Information

Basic Sourdough Recipe

I do not take credit for this recipe, but by request here is a basic sourdough recipe that you can use to make sourdough bread. Starter recipe not included because I don’t have it with me


Ingredients

  • 2 cups bread flour
  • 1 1/2 cups sourdough starter
  • 3/4 teaspoon salt
  • water as needed
  • (if you want to add things like feta or olives just keep in mind that they add both salt and moisture to your bread so adjust the salt and moisture level accordingly)

Directions

In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.

Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.

Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large “X” or cross-hatch pattern into the top of the dough.

Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)

Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.

Advertisements

Tags: , , , , , , , ,

Trackbacks/Pingbacks

  1. Well I Guess it’s Risen Enough | Grant Klover's Portfolio - December 15, 2010

    […] in order to make Sourdough many of you may know that it takes a sourdough starter, and I once again thank my chef because I […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: