The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Better than just flour and water

Barmaley's picture

Better than just flour and water

I need help to find a better recipe for the sourdough bread. I am just starting baking and my goal is to bake whole rye bread. Unfortunattely, several days ago I did so much whole rye that I ate just half of what I baked. At the same time I still have extra starter which I need to feed anyway - I do not like an idea to put it to fridge. So I tryed couple of times simple sourdough bread, which was working OK, but not perfect. While I still need to sharpen my tecniques in baking plain bread I would like to try some different texture bread. I am thinking about adding oil, milk and sugar to it. I remember, that extra ingredients made huge difference when I used my baking machine. Does somebody know of a recipe for 100% sourdough with more than just wheat flour, but not extra fruits, rasins, etc., just bread? I have spent over an hour looking though recipes on this forum as well on many other sites on the web, but could not find simething interesting.

Thank you in advance


flournwater's picture

Is this any good?

You don't have to use goats milk.

Barmaley's picture

Looks great, thanks a lot! I think it is what I was looking for!

Kent's picture

White Loaf Au Levain

December 7, 2008 by elisfoods


White Loaf Au Levain

 This is a great sandwich bread and was based on a classic white loaf I have been making for some time. It has a really soft crumb and crust and this loaf had a really open crumb due to 20 hour refrigeration before baking. I had some time issues!


Here is the formula:


282 G Warm Water (75-80 degrees) 47 % 60 G Sugar (granulated) 10. % 38 G Olive Oil 6. % 9 G Salt ( I use Grey Sea Salt/ my preference is little salt)To taste 2.0% 1 Cup Starter liquid ( forget the grams but will post) 600 G Bread Flour ( I use a Hi Gluten flour) 100 % Directions:  Crumb


I mix flour and all of water together and make a shaggy ball. Allow to autolyse 20 minutes. Come back and add Starter and work into a dough then add oil. Knead approximately 10-12 minutes by hand (windowP test). Last two (2) minutes I add the salt. Dough should be tacky but not sticky. Grease a bowl and place dough inside covered with plastic. Allow to double in size (this bulk ferment will depend on your Starter) mine takes about 4 to 5 hours in a 71 degree kitchen.

Remove from bowl; divide into two equal portions and place in greased 8.5×4.5×2.5 pans cover with plastic and allow to double (should be at top of pans or a little above).

Place in a 375 degree oven for 20 minutes and then turn/rotate 180 degreees and bake another 15-20 minutes. Adding steam first 3-5 minutes. Should be golden brown and internal temp should be approx 200 to 205 degrees. I brush with butter and then remove from pans and allow to cool.

Great classic white loaf also used for rolls. Enjoy and please let me know how you like it. ( you may refrigerate overnight after placing in pans to rise. This will fully develope sour flavor. Remove and allow to rise 1 inch over pan then bake.)