Sourdough Bread I Made It

Sourdough Bread

pointsevenout 9 years ago
Recipe by Zoe: Sourdough Bread/saved
Good sourdough flavor. Rose well, better than I expected over time. Only took 4 hours to do a double risen loaf. Received some oven spring too. Not dense at all. I probably could have let the loaves rise more on the second rise but I was wary about getting too much rise.
Cut it to make 2 loaves as I was uneasy about putting the volume of dough in one 9x5 tin.
Maybe next time I'll use some parchment paper as an enclosure for a round loaf.
Don't agree with the last line of the instructions. "Serve while hot."
Loaf must cool off to let the steam redistribute. If cut early the loaf will dry out quicker.
Like that the recipe doesn't use additional yeast, as in so many other "sourdough" recipes.
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frankieanne 9 years ago said:

Did you proof your starter as she directed? If so, how much flour and water did you use?
I think I may like to try this one.

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pointsevenout 9 years ago said:

Exactly to recipe. 1c starter, 1c bread flour, 1c water. Let it stand at room temp overnight which was a little longer than 12 hours.

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frankieanne 9 years ago said:

OK. Got it. I figured that but she mentions something about 1-1/2 cups of something so I wanted to be sure. I'm also assuming the 3 cups of flour is for the bread and one cup of flour isn't for the starter? Did I say that right?
I think I may try this next weekend if all goes well. I need to feed my starter anyway.
Thank you, sir. Its a nice loaf of bread.
How's the clean up going?

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pointsevenout 9 years ago said:

The 1.5 cups of starter and flour and water was to make sure there was enough for 2 cups of starter to use in the recipe. The residue goes back into the starter mix. So I just used 1, 1, and 1 so I didn't have to do any extra measuring.
The 3 cups of flour is for the bread. It makes a nice supple dough. Couldn't really tell when there was a change in the dough while kneading. So you'll probably have to go strictly by time.
The 5 cups total in the dough makes it a little large for a 9x5 tin. Doesn't leave enough space to double in size. Plus oven spring on top of that.
Maybe cutting about a third off of the dough will make it fit right in the tin. And the extra can be made into buns.

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frankieanne 9 years ago said:

OK, pso. Thanks for the tip about how much dough there is. I have one of those meatloaf pans. I find the pan (without the drain part) is bigger than a bread pan. I may see if that works first.

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frankieanne 9 years ago said:

I made this bread yesterday. First time I have kneaded bread by hand for 20 years or so! I used the bottom of my meatloaf pan. I was pleased with the results. Pictures on the recipe.

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