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Classic Sourdough Bread

Description Recipe

Recipe courtesy Relish Magazine

Yield: 12 servings

1
cup Sourdough Starter (see recipe below)
2 ¼
cups warm water, divided
5 to 7
cups white bread flour, divided
2
(¼-ounce) packets dry yeast
2
teaspoons sugar, divided
2
teaspoons salt
Sourdough Starter:
3
(¼-ounce) packets dry yeast
1 ½
cups warm water
1
tablespoon granulated sugar
2 ½
cups all-purpose flour
Instructions
1. Dissolve yeast in water in a large plastic container (gallon-size works well). Add sugar. When yeast bubbles (about 10 minutes), stir in flour until you have a smooth paste.
2. Cover loosely to allow gases to escape and place in a warm spot in your kitchen 2 to 3 days. The mixture should bubble and give off a sour odor. Stir starter once a day, making sure to stir in any
3. Feed starter by stirring in 1 cup all-purpose flour and ½ cup water every day if you leave it out, or every few days if it’s refrigerated; otherwise, it will become too acidic and eventually die.
4. Once starter has grown a few weeks and has reached full strength, you can decrease feedings to once a week.
5. If you don’t use your starter regularly, it’s going to get unruly and burst the bounds of its container. Give some away to friends along with feeding and baking instructions.

1. Mix sourdough starter, 2 cups water and 5 cups flour in a large bowl. Mix well; cover with a dish towel and let rise 8 hours or overnight.

2. Combine yeast, ¼ cup warm water, and ½ teaspoon sugar. Let stand 5 minutes, until mixture bubbles.

3. Place flour mixture in the bowl of a stand mixture. Add yeast mixture, salt and remaining 1 ½ teaspoons sugar. Mix well. With your hands or a dough hook, knead while gradually adding up to 2 additional cups of flour, ½ cup at a time. Knead until a smooth, soft dough forms. Dough should be shiny and supple, not sticky and wet. If you plan to add additional ingredients (see note), add them at this point so they are evenly distributed.

4. Place dough in an oiled bowl; cover with a dishtowel and let rise about 2 hours.

5. Punch down and divide in half for 2 large loaves or fourths for 4 smaller loaves. Knead each portion by hand on a lightly floured surface until smooth; shape into rounds. Place on a parchment-lined baking sheet and lightly cover with a dishtowel. Let rise 1 hour, until double in size.

6. Preheat oven to 375F. Just before placing bread in the oven, place an ovenproof bowl filled with 2 cups of water or ice cubes in the bottom of oven to create steam to help bread form a crisp crust.

7. Slash tops of loaves with a sharp knife. For a rustic look, sprinkle with flour. Bake about 45 minutes, until loaves sound hollow when tapped on the bottom. Makes 2 loaves, 12 servings each.

NOTE: To make Sourdough Olive Bread, saute 1 cup chopped kalamata olives, 1 chopped small yellow onion, and 4 minced garlic cloves in 2 tablespoons olive oil until onions are tender. Cool. Add to dough during the first kneading and proceed with recipe.