Classic Sourdough Bread Recipes

CLASSIC SOURDOUGH BREAD

Steps:

• In a large bowl stir together 3 cups of the flour, the water, and Sourdough Starter until smooth. Cover bowl with waxed paper or plastic wrap. Let rise at room temperature 4 hours. Place bowl in refrigerator; chill overnight.
• Stir in salt and as much of the remaining flour as you can. Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a smooth dough (2 to 3 minutes). Place in a greased bowl, turning to grease surface of dough. Cover and let rise at room temperature about 2 hours or until slightly increased in size (you may see a few bubbles).
• Line a large baking sheet with parchment paper. Turn dough out onto a floured surface; gently divide in half. Shape each dough half into an oval loaf. Place loaves on prepared baking sheet and cover with greased plastic wrap. Let rise at room temperature about 2 hours or until nearly double in size.
• Preheat oven to 425°F. Using a sharp knife, make three or four diagonal cuts across top of each loaf. Bake 25 to 30 minutes or until bread is golden and sounds hollow when lightly tapped. Remove from baking sheet; cool on wire racks. Sourdough Starter
• In a large glass or plastic container* stir together flour and the water. Cover loosely with plastic wrap. Set in a warm place (about 70°F) and let stand 24 hours.
• Stir in an additional 1 cup flour and 1/2 cup water. Cover loosely; let stand in a warm place 24 hours more. Repeat every day for 5 to 7 days or until very bubbly and aromatic. Starter is ready to use at this point.
• If not using, to keep at room temperature, feed starter by stirring in an additional 1 cup flour and 1/2 cup water. Let stand in a warm place overnight. Repeat daily. Or keep starter in the refrigerator and feed once a week. To use, let chilled starter come to room temperature before measuring. Remove desired amount. Feed remaining starter and let stand at room temperature 24 hours before chilling again. When the amount of starter gets to be too much, remove half before feeding and either share with a friend or discard.

CLASSIC SOURDOUGH BREAD

Steps:

• Mix sourdough starter, 2 cups warm water and 5 cups flour in a large bowl. Mix well; cover with a dish towel and let rise 8 hours or overnight.
• Combine yeast. 1/4 cup warm water, and 1/2 teaspoons sugar. Let stand 5 minutes, until mixture bubbles.
• Place flour mixture in the bowl of a stand mixer. Add yeast mixture, salt and remaining 1 1/2 teaspoons sugar. Mix well. With your hands or a dough hook, knead while gradually adding up to 2 additional cups of flour, 1/2 cup at a time. Knead until a smooth, soft dough forms. Dough should be shiny and supple, not sticky and wet. If you plan to add additional ingredients (see note), add them at this point so they are evenly distributed.
• Place dough in oiled bowl; cover with dish towel and let rise about 2 hours.
• Punch down and divide in half for 2 large loaves or fourths for four smaller loaves. Knead each portion by hand on a lightly floured surface until smooth; shape into rounds. Place on a parchment- lined baking sheet and lightly cover with a dish towel. Let rise 1 hour, until double in size.
• Preheat oven to 375*. Just before placing bread in oven, place an ovenproof bowl filled with 2 cups of water or ice cubes in the bottom of oven to create steam to help the bread form a crisp crust.
• Slash tops of loaves with a sharp knife. For a rustic look, sprinkle with flour. Bake about 45 minutes, until loaves sound hollow when tapped on the bottom.
• Note: To make Sourdough Olive Bread, saute 1 cup chopped kalamata olives, 1 chopped small yellow onion and 4 minced garlic cloves in 2 Tblsp. olive oil until onions are tender. Cool. Add to dough during first kneading and proceed with recipe.