Recipe

Classic Sourdough Bread Recipe


Classic Sourdough Bread Recipe
incredibly sour soursourdough

Raventx1

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Ingredients
  • 1 cup sourdough starter
  • 1 1/3 cups warm water
  • 5 to 6 cups flour
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tsp baking soda
  • cornmeal to sprinkle in the baking pans

Directions
  1. For the sponge:
  2. 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.
  3. For the Dough:
  4. 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.
  5. 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.
  6. Heat oven to 450 F. Begin heating a kettle of water.
  7. 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.

Not quite what you're looking for? See more Bread / Sourdough
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