Classic Sourdough Bread
From raventx1 16 years agoIngredients
- 1 cup sourdough starter shopping list
- 1 1/3 cups warm water shopping list
- 5 to 6 cups flour shopping list
- 1 tbsp salt shopping list
- 1 tbsp sugar shopping list
- 1 tsp baking soda shopping list
- cornmeal to sprinkle in the baking pans shopping list
How to make it
- For the sponge:
- Place 1 cup of the starter into a large glass mixing bowl. Add to the starter, the warm water and about 3 cups of the flour. Mix well using a wooden spoon. Cover the sponge with plastic wrap and set aside for 24 hours.
- For the Dough:
- After the sponge has bubbled and expanded, remove the plastic wrap. Blend salt, sugar, and baking soda into 2 cups of flour. Mix this into the sponge using a wooden spoon. When the dough begins to hold together, turn it onto a floured board and knead it for 3 or 4 minutes. Add flour as needed to make a fairly stiff dough.
- Give the dough a rest and clean the bowl. Grease the bowl after. Continue kneading for another 3 to 4 minutes. Place the kneaded dough back into the bowl, turning it to grease the top. Cover and let rise for 2 to 4 hours. Punch down the dough and shape it into 2 long loaves. Place them on a cornmeal sprinkled cookie sheet. Cover and let rise for another 2 hours or until doubled.
- Heat oven to 450 F. Begin heating a kettle of water.
- Just before you place the bread loaves in the oven, slash the tops diagonally with a knife. Slash every two inches at 1/4 inch deep. Brush with cold water. Place a baking pan on the oven bottom and put in 3 or 4 cups of boiling water. Place the loaves to be baked on the rack over the steaming water, close the oven, and bake for about 25 minutes.
The Rating
Reviewed by 3 people-
3 cups flour was far too much to create the sponge with that amount of starter & water. It came out the consistency of chewed bubble gum, and it should have been much more fluid, like a pancake batter. I've thinned it down; tomorrow we'll see how t...more
warsawnan in Warsaw loved it -
The sponge worked after I thinned it down. Now on to making the dough! I'll keep you posted.
warsawnan in Warsaw loved it -
The bread turned out beautiful and delicious. I did leave the baking soda out because when I've used it in the past with other sourdough recipes, the dough didn't rise as well. Also, instead of brushing the top of the loaves with water right before...more
warsawnan in Warsaw loved it
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