Making sourdough bread at home is the most effective and simple way.
- Carbohydrate 77.4501534985563 g
- Cholesterol 9.79200000827767 mg
- Fat 32.9376962121476 g
- Fiber 1.51340199283124 g
- Protein 26.6427315387687 g
- Saturated Fat 2.93764682171206 g
- Serving Size 1 1 Serving (170g)
- Sodium 300.629264363091 mg
- Sugar 75.9367515057251 g
- Trans Fat 1.7242745983796 g
- Calories 714 calories
Step-by-step
- Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
- The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.
Unlike a traditional artisanal boule that relies solely on wild yeast, long fermentation, and high oven heat for its crust, this enriched dough incorporates sugar and oil for a softer crumb and tender slice. Bread flour contains a higher protein content than all-purpose flour, usually around 12 to 14 percent, which develops the necessary gluten network during the ten-minute kneading phase. Sift the flour prior to mixing to aerate the particles and prevent dense pockets in the finished loaf.
Allowing the dough to double in size during the initial overnight proof establishes proper gas production from the starter. Rushing this stage results in heavy, compact bread that fails to rise adequately in the pans. Temperature control remains critical throughout fermentation, as ambient room warmth dictates the speed at which wild yeasts metabolize sugars.
Bake the loaves at 350 degrees F for 40 to 45 minutes until the exterior turns golden brown. A reliable test for doneness involves tapping the bottom of the baked loaf; a hollow sound indicates the interior structure is fully set. Cool the bread completely on wire racks before slicing to let the starches finish retrograding.
Stale leftover slices make exceptional French toast or sturdy strata bases because the dense crumb absorbs custard efficiently without dissolving. Store cooled loaves wrapped in paper or linen at room temperature for up to three days, avoiding plastic bags that soften the crust.
