Sourdough Bread - How to Make it Yourself!

I had mentioned in a previous post that I make my own sourdough bread.  Making your own bread is quite satisfying in so many ways.  So today I wanted to share the sourdough recipe that I have perfected over the years.  This one is so simple, doesn't require much kneading at all, and the bread turns out incredibly light and tender every time. 

Sourdough Bread Recipe

 ½ cup sourdough starter (approximate)

3 cups flour, divided

Warm water

2 Tbsp honey

1 tsp salt

1 Tbsp olive oil

You will use a large glass or plastic bowl (never use metal bowls or utensils). The night before you want your sourdough loaf, mix together starter with 2 cups flour and approximately 1 cup warm water.  You want the dough to be like a thick smoothie, not runny, but not doughy either. Water amounts will vary, depending on the starter, so add water slowly. Cover the bowl with a linen or cotton tea towel (you don’t want any fuzzy towels). Let it sit overnight on the counter.

Early in the morning, stir the starter. It should have doubled in size overnight.  Add in the remaining 1 cup flour, honey, salt and olive oil.  Mix in enough warm water now to create a dough. You may need to add more flour. You want the dough fully incorporated and spongy. Knead the dough until soft, spongy, and elastic, about 5 minutes.  Form the dough into a round loaf, tucking edges under.  Cover the dough with the tea towel, and let it rest for 2 hours.  Use a rubber spatula or your hands to fold the dough from the outside to the middle clockwise, about four turns.  Let rest again for approximately 2 hours.  Do this several times throughout the day.  Around suppertime, after folding the dough, grease one large loaf pan or two smaller loaf pans.  You can make one larger loaf, or two smaller ones. Shape dough into a loaf and place in loaf pans, and let rise another hour.  

Preheat oven to 375.  Before placing loaves in oven, score lines horizontally across the loaf to allow steam to escape.  Bake for approximately 35 minutes or until the loaves sound hollow when tapped. Remove from oven, drizzle with butter and then remove from the loaf pan and place on wire cooling rack, and let cool completely before slicing.  I store mine in a ziplock bag in the refrigerator.  Enjoy!