First Basic White Sourdough Loaf:

 

For timing it is best to start this recipe at about 1.00 pm in the afternoon.

This is a simple Basic White Sourdough loaf kneaded by hand.

This is for a small batch which makes one loaf weighing approximately two pounds.

    In a medium sized mixing bowl add together :

  • 1 cup vigorous sourdough starter
  • 1 cup warm water
  • 2 teaspoons of oil
  • 1 tsp salt non-iodized
  • 1 cup all purpose flour
  • 2 cups bread flour

With a strong wooden spoon, mix all ingredients together in the order given and stir for about 1 minute. Let dough rest in the mixing bowl for 15 minutes, covered with plastic wrap. Pour out on floured surface and knead lightly for about three minutes, using the minimum amount of flour necessary to keep the dough from sticking. When done kneading, the dough should still be sticky. Put dough back into the bowl, cover with plastic and let proof (raise) for about six hours or until it looks like it has doubled.

On a lightly floured surface, knead gently for about 1 minute and then shape dough as desired for bread loaf. Place shaped dough, upside down, in a bowl or basket which is lined with a proofing cloth and sprinkled with flour.Sprinkle flour on top(later it will be the bottom) of loaf too.
Put your bowl of dough into a plastic bag and refrigerate overnight or for about 12 hours. In the morning take out bread dough, uncover and warm up until bread feels light and bubbly (sometimes this takes 1-2 hours, sometimes it is ready when you take it out of the fridge in the morning). Sprinkle flour on top of dough to keep it from sticking once you turn it over.

In a preheated oven at 425 degrees, turn out loaf (upside down so the top of the loaf becomes the bottom)onto a bread or pizza stone,(you can also turn your bread over using a bread peel or a flat cookie sheet, then slash and pop into the oven). Quickly slash bread with a sharp knife, having the knife at a slight angle and making your cuts no more than 1/4 - 1/2 inch deep, spray loaf and oven with water, and bake for 25-30 minutes or until golden brown. Using a water spray bottle, spray water into the oven and on the top of the bread loaf, only during the first five minutes of baking, at least 3- 4 times. Slice when completely cooled.

Alternately, if this is your first loaf, try putting the dough, after shaping, into a greased / flour sprinkled glass baking dish, sprinkle the loaf with a little flour and cover with a plastic bag. Refrigerate overnight, and proceed as usual.

 

Basic White Sourdough using a dough mixer for three loaves:

  

This is for a batch which makes three regular loaves weighing about 2 lbs each.

    I use a bread mixer and add :

  • 3 cups active sourdough starter
  • 2 & 3/4 cups warm water
  • 2 Tablespoons of oil
  • 4 teaspoons non-iodized salt( you can wait and add salt after
    the first 6 hour proofing to help get larger holes in your bread if you want
  • 3 cups all purpose flour
  • 6 cups bread flour (or more as needed to make the right consistancy)

Process in dough machine for about 4 minutes.When done the dough should not be sticking to the sides of the mixing bowl and when you press your finger into the dough, it should feel sticky but not stick to your finger.

Cover bowl and let dough sit for about six hours or until doubled. Pour out the dough onto a lightly floured surface. If you have not added the salt, add it now by sprinkling over the dough and kneading in. Knead dough lightly for about one minute, using only enough flour to keep the dough from sticking to the surface. Divide your dough into three pieces and shape as desired. Follow the above directions for proofing and baking.

  

Basic White Sourdough using a dough mixer for two loaves:

This is for a batch which makes two regular loaves weighing about 2 lbs each.

    I use a bread mixer and add :

  • 2 cups active sourdough starter
  • 2 cups warm water
  • 1.5 Tablespoons of oil
  • 2.5 teaspoons non-iodized salt
  • 3 cups all purpose flour
  • 4 cups bread flour (or more as needed to make the right consistancy)

Process in dough machine for about 4 minutes.When done the dough should not be sticking to the sides of the mixing bowl and when you press your finger into the dough, it should feel sticky but not stick to your finger.

Cover bowl and let dough sit for about six hours or until doubled. Pour out the dough onto a lightly floured surface. If you have not added the salt, add it now by sprinkling over the dough and kneading in. Knead dough lightly for about one minute, using only enough flour to keep the dough from sticking to the surface. Divide your dough into two pieces and shape as desired. Follow the above directions for proofing and baking. This is a good basic dough for Focaccia bread and bread sticks.

BACK