Printable Directions for Basic Sourdough

 

This is the basic sourdough recipe that I use to make two LARGE loaves,or three regular sized loaves. Cut the amounts in half for a smaller batch.

    I use a bread mixer and add :

  • 3 cups sourdough starter

  • 3 cups warm water

  • 2 Tablespoons of oil

  • Flour(about 8.5 - 9.5 + cups)

  • 4 teaspoons non-iodized salt
    (Do not add salt until after the first proofing)

    For a half sized batch use :

  • 1&1/2 cups sourdough starter

  • 1& 1/2 cups warm water

  • 1 Tablespoons of oil

  • Flour (4.5 + cups)

  • 2 teaspoons non-iodized salt
    (Do not add salt until after the first proofing).

Remember how variable flour is and add or subtract accordingly.No one can give exact amounts for flour because the flour in everyone's house has a different moisture level. The drier the flour the less you need to use.

I stir the starter and water together and add a mixture of bread flour (I use "Morbread" brand of bread flour) with unbleached white flour around 8 - 9 cups. I do not process more than five minutes. The ratio of flour is aproximately 1 cup of all purpose flour to 3 cups of bread flour. I add the flour until the dough feels slightly sticky but doesn't actually stick to my fingers when pressed into the dough and no longer sticks to the side of the mixing bowl.

I then let the dough sit until completely "proofed". This takes about five to six hours(if it wasn't sour enough last time try letting it proof a little longer).

Letting it proof too long, say 8 or more hours,will cause the gluten to start breaking down and to get "gluey" (especially if it is warm).

Next I push down the dough until it is deflated and add the salt. For this recipe it is 1 Tablespoon plus one teaspoon of non iodized salt. Sprinkle the salt on the dough, pour the dough out on the table which has been sprinkled with flour and knead the salt in for about one minute. I then cut the dough in half or thirds,and shape each one into the round loaf style. I let the loaves of dough sit for about 3 minutes. Then I shape them into boules by pressing them around in a circular motion. Next the loaves of dough are turned upside down and placed into cloth lined bowls or baskets that have been lightly dusted with flour.



 

I let the loaves rest for a while, about half an hour, and then put a plastic grocery bag over each bowl with a loaf in it and pop it into the refrigerator overnight. Next morning, I take out the loaves of dough, take off the plastic bag, uncover the loaf and let it sit about one to two hours or until the bread feels like it is light as a feather with bubbles (The time varies because of how active the yeast is or how warm the house or refrigerator is). If your starter is very active, don't leave it out for the half hour before putting it into the refrigerator, and check first thing in the morning, because the loaves could be ready first thing.

You can lay your hand on the loaves as they warm up to room temperature and rise, until you get the feel of when the bread is ready to bake. Check carefully and soon you will be an expert in knowing the perfect amount of raising before baking. The dough will feel springy and bubbly instead of a dense and cold feeling. If you let it over raise, it will deflate in the oven or when you try to move it onto the baking stone. It is better to slightly underproof than to overproof.


When the loaf is ready, I sprinkle flour on the top (which is really the bottom)of the loaf as it sits in the bowl, take a cutting board or cookie sheet turned upsidedown over the bowl or basket with the dough in it.Then I turn the dough loaf over onto the board,(put the pan or board on top of the loaf and turn it upside down!) slash the top, and move the loaf into a hot, preheated oven that is at 500 degrees (you will need to turn the heat down to 450 degrees when you put the loaf in to bake)and has a bread stone in it. This takes courage the first few times, but support the front of the loaf with one hand and heft it onto the baking stone with a quick thrusting movement with the hand holding the pan.

Then I spray water into the oven and on top of the loaf, close the door and set the timer for five minutes.Turn the oven down to 450 degrees at this point. During the five minutes I spray water two more times over the loaf and into the oven. After the initial five minutes is up, I turn the oven down to 425 (if your oven runs hot 400) degrees spray the bread and oven one more time and set the timer for twelve minutes.

After the twelve minutes are up, I turn the loaf around so it can bake evenly,( if the bread is stuck on the stone at this time, just turn the whole stone around) spray one more time with water and set the timer for twelve more minutes or until golden brown. When the timer dings, your bread should be brown, crackly, crispy on the outside and done. If you have a cool oven you may decide to leave it in for 5 more minutes if it seems not quite done.

Next turn the the oven back to 500 degrees and then when it is ready, pop in the next loaf and repeat the baking instructions.(Don't forget to turn the oven down to 450 to bake the next bread the first five minutes).

Wait until the bread is completely cold before slicing to develop flavor and avoid the crumbly dough syndrome which happens if the bread is cut while it is too hot. You had better have a good bread knife or sharp serrated knife or you will have a very hard time slicing this bread! Enjoy with fresh, real butter!