Sourdough Bread
Tangy sourdough loaves with a crispy crust and velvety, tender crumb make great sandwiches or toast.
Servings 2 loaves/20 servings
Calories
Ingredients
- 1 ⅓ cups sourdough starter
- 2 teaspoons active dry yeast
- 1 ½ cups 105F filtered or spring water
- 5 to 6 cups bread flour
- 1 scant tablespoon kosher salt
Instructions
Sponge
- Use the paddle attachments on your mixer.
- Add the warm water and yeast to the large mixer bowl.
- Stir to dissolve the yeast.
- Add the starter and mix well.
- Add 3 cups of the flour.
- Beat for 2 minutes on medium speed.
- Cover with plastic wrap and put it in a warm spot for 8 hours.
- You can also put it in the refrigerator overnight after that if you want a more sour flavor.
Bread
- Fit the kneading hook on your mixer.
- When the sponge is well risen and bubbly add the salt and one cup of the flour.
- Add more flour, a little at a time, until the dough pulls away from the sides and comes together.
- Knead it for 5 minutes, adding flour as needed to create a smooth, elastic dough.
- Place the dough in a greased bowl, grease the top, and cover with plastic wrap.
- Set in a warm place to rise - about 2 hours, or until double.
- Don't punch dough down. Just divide it in half and form into loaves.
- Let rise for another hour or two until the loaves have doubled.
- Slash the tops and bake at 450F for 20 to 25 minutes.
- Let cool before slicing.
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