Easy Sourdough Bread
I like using my bread machine to mix the dough with the dough cycle. Then I shape it to whatever shape I desire. For me it's Sourdough rolls. They just seem to get eaten faster than a loaf of bread.
I like using my bread machine to mix the dough with the dough cycle. Then I shape it to whatever shape I desire. For me it's Sourdough rolls. They just seem to get eaten faster than a loaf of bread.
- Carbohydrate 58.1983312980017 g
- Cholesterol 24.5303125178634 mg
- Fat 2.4377981261557 g
- Fiber 0.168 g
- Protein 39.2893594072881 g
- Saturated Fat 1.54281250074481 g
- Serving Size 1 1 Serving (137g)
- Sodium 1318.41273525718 mg
- Sugar 58.0303312980017 g
- Trans Fat 0.143620625062138 g
- Calories 414 calories
Step-by-step
- Place ingredients into bread machine pan in the order given.
- Use a regular bread cycle and bake or use the dough cycle to mix.
- Then you can shape into a French Loaf, regular loaf or rolls.
- Regular rectangle loaf- bake at 350(F) degrees for about 35 minutes
- Rolls- bake at 350(F) degrees for 15 to 20 minutes.
- Sometimes I divide the dough in half and shape it into two french bread loaves and bake them in an old Echo double french loaf pan for about 25 to 30 minutes.
Mastering the Dough and Shaping
Many home bakers fail to control the final hydration and structure, leading to dense crumb patterns that refuse to rise evenly. When using a machine for the initial mix, monitor the temperature of the water to ensure it stays between 105 and 110 degrees Fahrenheit so the active dry yeast does not deactivate before fermentation begins. Sourdough relies on wild yeasts alongside commercial additions for gas production, requiring careful handling once transferred to the counter. Divide the fermented mass into ten equal portions for uniform rolls, ensuring each piece maintains internal tension by pulling the outer skin taut across the work surface before baking at 350 degrees Fahrenheit for 15 to 20 minutes.
Selecting Complementary Pairings
Pairing homemade bread requires balancing acidity and density with contrasting textures and fats. Soft crumb structures absorb liquids effectively without disintegrating, making these rolls ideal alongside braised meats, rich gravies, or aged cheeses that cut through the fermented tang. Historically, sourdough traditions emerged from necessity before commercial isolation, utilizing continuous fermentation to preserve grains and enhance digestibility. Store baked portions in a paper bag at room temperature for up to two days, or freeze them within 24 hours to maintain the crisp exterior crust upon reheating.
