The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sour Dough Bread

Sour Dough Bread

KelleyHomey's picture
KelleyHomey

Description

Great recipe for old sourdough starter

Summary

Yield
loaf
Prep time
Cooking time
Total time

Ingredients

1 1⁄2 c
Warm Water
4 c
Unsifted Bread Flour
2 t
Sugar
2 t
salt
2 c
Bread Flour (more or less)
1⁄2 t
baking soda (or more)

Instructions

Combine water, starter, the 4 cups of flour, salt and sugar.  Mix well, place in a crock and leave in a warm place for about 18 hours, or until sponge has doubled in size. (If you start at 3 pm you can begin next step at about 9 am the next day). Stir in 1 cup of remaining flour, which has been mixed with the soda: the resulting dough will be very stiff.  Turn dough onto floured surface and knead, adding remaining 1 cup (more or less) as needed.  Knead until smooth- at least 8 minutes, until the dough cannot absorb any more flour.

Shape into 2 oblong loaves or one large Boule.  Place on lighly greased cookie sheet, cover and place in a warm place for 3-4 hours or until nearly doubled in size.  Just before baking brush (I use a spray bottle) with water and make diagonal slashes in the top with a very sharp knife. 

Bake in a hot oven 425 degrees (with a shallow pan of hot water if crispy crust is desired) until crust is medium dark brown. About 45 minutes for oblong loaved 50-55 for boule

Notes

Takes about 24 hours total - most inactive rising time. 

Comments

LarryTheDouglas's picture
LarryTheDouglas

This was the stiffest dough I have ever worked with but it spread, not rose.

Any suggestions?

LarryTheDouglas's picture
LarryTheDouglas

This is now my wife’s favorite bread. My second attempt was much fluffier and wonderful. I was afraid I had over-proofed it.

thanks!

Sug101's picture
Sug101

What did you do differently?