Texas Sourdough Bread
This is by far the best bread recipe I have baked. My wife can't get enough of it.
This is by far the best bread recipe I have baked. My wife can't get enough of it.
- Carbohydrate 404.6811 g
- Cholesterol 152.65 mg
- Fat 63.2161 g
- Fiber 16.3800002503395 g
- Protein 58.8575 g
- Saturated Fat 37.347505 g
- Serving Size 1 1 Serving (850g)
- Sodium 2759.67 mg
- Sugar 388.301099749661 g
- Trans Fat 5.888095 g
- Calories 2451 calories
Step-by-step
- mix sugar and water in a bowl. sprinkle yeast on top of water, do not mix in. Let stand for10 to 15 minutes. Should become frothy.
- In a mixing bowl add the starter to the yeast, along with the salt and melted butter and three cups of flour. Using a dough hook, let it mix on low speed for 4 - 5 minutes. Should be a wet soft gnarrly ball shape and and not stick to your hands. If your starter was runny you may need to add a tablespoon or two of flour and knead another two minutes.
- (You could hand mix all ingrediants and knead by hand.)
- Form into a roll and place into a bread pan greased with olive oil.
- Cover with a dark towel and place in oven with the light on. Should rise above the bowl in about two to three hours. Depending on when you caught your starter.
- Preheat oven to 375* F. Bake bread for about 10 minutes untill the crust is a light brown color,then place a piece of tin foil loosely over the top, to form a tent. (shiny side up)and bake another 30 to 40 minutes. Test with a thermometer for around 190-200* F. Or remove loaf and thump the bottom. Should have a hallow sound to it.
- Place on a cooling rack for ten minutes.
Using a wild sourdough starter instead of relying solely on isolated commercial yeast introduces diverse wild yeasts and lactic acid bacteria that fundamentally alter both crumb structure and fermentation kinetics. Active culture provides complex organic acids that strengthen the gluten network while generating distinct aromatic compounds absent in rapid-rise commercial alternatives. Maintaining a warm ambient environment around 75 degrees Fahrenheit ensures these microbial populations remain vigorous during the initial bulk fermentation phase.
Hydration levels demand careful observation when substituting ingredients, since flour absorption rates fluctuate based on ambient humidity and protein content. Incorporating the optional extra half cup of flour gradually prevents the dough from becoming overly dense, maintaining the soft, pliable ball consistency required for proper oven spring. Bakers scaling this formula up or down must adjust water temperatures rather than quantities to maintain precise thermal control over the yeast activity.
Proofing inside an unheated oven with only the interior light on supplies the gentle, draft-free warmth necessary for consistent expansion over a two to three hour window. Covering the loaf pan with a dark towel protects the surface from drying out while trapping localized heat. This controlled microclimate prevents premature crust hardening before the interior starches have fully expanded.
Baking requires initial high heat at 375 degrees Fahrenheit followed by a foil tent placed loosely over the top after 10 minutes to prevent scorching the delicate sugars. Monitoring internal temperatures until reaching 190 to 200 degrees Fahrenheit guarantees complete gelatinization of the starches. Resting the finished loaf on a wire rack for ten minutes allows internal moisture redistribution before slicing.
