Monday, May 24, 2021

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! 



10 comments:

  1. Sour dough is so good. My friend did workshops and gave starter to the participants. Her bread is delicious.

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  2. Thank you for taking the time to write out these instructions. The loaves look so good and I'm sure they taste and smell even better!
    Blessings and hugs,
    Betsy

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  3. I love the flavor of this bread but don't have a starter right now! I may want to get one going! I love homemade bread!

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  4. That looks so good and my husband would love it. It scares me though - I'm not good with yeast. But maybe I'll get brave and try it.

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  5. I can just imagine how delicious that bread would be with some lovely butter. Yum.

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  6. That looks delicious! I can smell the loves from here! Thanks for sharing the recipe!

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  7. Marilyn, I can just smell those lovely loaves now! I love making all kinds of breads, but sourdough is the one we eat every day. My method is different from yours, but hey, whatever works. I love reading how different people do sourdough. I like to make one large loaf in a 9x4x4-inch straight-sided pan. They make just the right size slices to fit the toaster and the cheese slices Mr Delightful has for breakfast every day of his life!

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  8. Looks so good :)

    All the best Jan

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  9. Oh, yum . . . expect a knock on your door, LOL
    I can just imagine how marvelous your kitchen smells :)

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