Sourdough Bread
Sourdough bread is fairly new to us. This has been a perfect recipe when using my sourdough starter. I am now making 3 loaves (or 2 loaves and some cinnamon rolls) every 5 days or so YUM
Sourdough bread is fairly new to us. This has been a perfect recipe when using my sourdough starter. I am now making 3 loaves (or 2 loaves and some cinnamon rolls) every 5 days or so YUM
- Carbohydrate 540.504173493338 g
- Cholesterol 75.4566667218511 mg
- Fat 22.952406668874 g
- Fiber 11.2820004272461 g
- Protein 181.225633440943 g
- Saturated Fat 6.49139200144093 g
- Serving Size 1 1 Loave (881g)
- Sodium 2029.21275168313 mg
- Sugar 529.222173066092 g
- Trans Fat 3.08359866675864 g
- Calories 3131 calories
Step-by-step
- Combine the sugar, oil, salt, water and starter in a large bowl.
- Stir to make a dough.
- Form the dough into a ball.
- Grease another large bowl.
- Put the dough in and turn to coat.
- Cover with waxed paper and let stand overnight. (Do not refrigerate.)
- The next morning, punch the dough down and divide into thirds. (If you are making sourdough cinnamon rolls, punch down the dough and divide it in 1/2.)
- Knead each part on a floured surface 8 to 10 times.
- Grease 3 - 8 1/2" x 4 1/2" loaf pans and turn each loaf over in the pan to coat.
- Cover with waxed paper and let rise in the pans until it is just above the rims of the pans, 4 to 5 hours.
- Preheat oven to 350F.
- Bake the bread until the crust is nice and golden brown, 30 to 35 minutes.
- Remove from the oven and brush each loaf with 1 teaspoon of butter.
- Unmold and let cool on wire racks.
When can this actually be baked if the dough needs to rest overnight on the kitchen counter? Planning around a seven-hour bulk fermentation window requires calculating backwards from the moment the oven needs to be hot at 350 degrees Fahrenheit. Because wild yeast activity fluctuates wildly based on ambient room temperature, relying strictly on the clock matters far less than observing the physical volume of the dough. Allowing the loaves to proof undisturbed in greased 8 1/2-by-4 1/2-inch pans until the centers rise just above the rims ensures proper oven spring without premature deflation. Over-proofing destroys the internal gas structure entirely, leaving dense spots and collapsed tops once heat hits the gluten matrix. Brushing the finished crust with melted butter immediately upon extraction from the oven softens the outer surface just enough while locking in residual moisture. Storing these loaves properly on wire racks until completely cooled prevents condensation from ruining the bottom crust during the initial cooling phase.
