Country Sourdough Bread Recipes

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COUNTRY SOURDOUGH BREAD



Country Sourdough Bread image

Country Sourdough Bread is a Tartine type Artisan bread, made with just three ingredients, flour, water and salt. This basic recipe is your new best friend.

Provided by Jill Selkowitz

Categories     Bread

Time 6h40m

Number Of Ingredients 11

1 Tablespoon Sourdough Starter (100% Hydration)
75 grams All Purpose flour
75 grams Whole Wheat Flour
150 grams Warm Water
150 grams Levain or 150 grams Fed Starter
525 grams Fresh Water ( or Potato Water*)
675 grams All Purpose flour (or a combination of Bread and All Purpose)
75 grams Whole Wheat Flour
15 grams Sea Salt
37.5 grams Warm Fresh Water ( or Potato Water*)
10 grams Malted Powder (optional)

Steps:

  • If your starter has been fed the day before, then skip this step and go right to the "Day Two" step.
  • The night before mixing up the dough, remove 1 Tablespoon Starter from your jar of Sourdough Starter and place into a bowl.
  • Add all purpose flour, whole wheat flour and warm water.
  • Combine until flour is absorbed.
  • Place plastic wrap or use a baggie and cover. Leave in a warm spot overnight.
  • In a mixing vessel add Levain (or fed sourdough starter, water and flour and mix with fingers just until incorporated. Do not over mix.
  • Cover and let Autolyse for 30-40 minutes. (leave the dough undisturbed)
  • Add salt and water and integrate by pinching the dough with your finger (water will not immediately integrate, but will with each stretch and fold).
  • Think of the bowl of dough as a square. You want to pull each side of the dough to about 3/4 to the other side. Turn the bowl after each "stretch and fold" until you have stretched and folded all four sides.
  • Over the next three hours, do this stretch and fold every 30-45 minutes.
  • The dough will change from a slipper and sticky dough to a billowy dough with air pockets. DO NOT PUNCH DOWN THE DOUGH at any time.
  • At the end of three hours, The dough will be elastic and resilient and be able to pass the window pane test. If it is not not, do one more stretch and fold.
  • Once the dough is billowy, cover the dough and bench rest in the bowl for at least an hour or until it has risen by at least 30 percent.
  • Transfer dough to a work surface and dust top with flour.
  • Cut dough into 2 equal pieces and flip over.
  • Fold the cut side of each piece up onto itself so the flour remains on the outside.
  • Using your bench knife in one hand, rotate the dough and work it into a very taut round. Set the first dough aside and do the same with the next dough.
  • Cover the dough with a flour sack towel and bench rest 30 minutes.
  • Dust rounds with whole-wheat flour or rice flour.
  • Flip them over so floured sides are facing down.
  • Take first round and fold it into itself like an envelope.
  • Second shaping - Flip dough over and shape into smooth, taut ball by pulling the dough towards the body to tighten. Repeat with other round.
  • Dust two Round Bannetons or Oval Bannetons with white/whole wheat or rice flour.
  • Transfer rounds, seam-side up, to prepared baskets. Cover with a towel or plastic bag and place in refrigerator overnight, 10 to 12 hours.
  • Remove dough from refrigerator and proof (allow to rise) at room temperature for 1-2 hours.
  • Place baking stone, baking vessel or Dutch Oven into oven and preheat to 500 degrees at least 4- minutes prior to baking.
  • Dust top of dough, still in the Banneton, with rice flour or wheat flour.
  • Remove baking vessel from oven and turn dough into vessel. (Alternatively, turn dough onto parchment paper, score and then place on pizza stone or into baking vessel in oven.)
  • With a bread lame, score (slice into dough about 1/2 inch) the dough. Score in a circle or make an X on the top of the dough.
  • Cover the dough and bake for 20 minutes.
  • Remove cover and bake an additional 15-20 minutes.

Nutrition Facts : Calories 1641 kcal, Carbohydrate 344 g, Protein 49 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 2936 mg, Fiber 18 g, Sugar 4 g, ServingSize 1 serving

COUNTRY CRUST SOURDOUGH BREAD



Country Crust Sourdough Bread image

For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. - Beverley Whaley, Camano Island, Washington

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 cup Sourdough Starter
2 large eggs. room temperature
1/4 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
Melted butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 79mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

WHOLE GRAIN SOURDOUGH RUSTIC COUNTRY LOAF



Whole Grain Sourdough Rustic Country Loaf image

This loaf of 100% whole grain, sourdough leavened bread is the perfect "daily driver" for me; it's exactly what I want to experience when I make some toast or a hearty sandwich. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta.

Provided by homebreadbaker

Categories     Recipes

Number Of Ingredients 5

400g Whole Red Fife Flour (something like 3 1/3 cups)
200g Whole Hard White Wheat Flour (something like 1 1/10 cups)
500g Water (~83% hydration) (~ 2 cups)
30g cold, unfed sourdough starter (something like a heaping tablespoon)
11g Salt (something like 2 1/4 tsp)(Note that volumetric measures are inherently inaccurate - especially for flour where 1 cup is going to be a very different amount of flour for you and for me and even for you one time vs. another time. You should get a scale.)

Steps:

  • Combine salt with flour in a mixing bowl, then add water and mix either by hand or with a dough whisk until fully incorporated into a "shaggy mass."
  • Add starter and mix / squish by hand until fully incorporated. The process of incorporating the starter is a bit of primary kneading and should result in the dough smoothing out some, but don't go nuts. As soon as the starter is fully incorporated, you're done.
  • Cover mixing bowl and let sit.
  • First Bulk Fermentation Period
  • The first (of three) bulk fermentation period is at room temperature which for me is 73 - 75 degrees F, and lasts about 10 hours.
  • At about an hour in, do 5-10 minutes of hand kneading (see notes and video below) until the dough develops some strength and elasticity and becomes noticeably smoother. Cover and let sit.
  • Every 1-2 hours (exact timing is not important - really!) do a short round of stretching and folding to re-develop the dough's elasticity (see notes and video below). Then re-cover and let sit.
  • Second Bulk Fermentation Period
  • After about 10 hours, or whenever the dough has risen to about 1.5 times its original volume, put the covered bowl of dough into a cold (~40 F) refrigerator and let sit (for me, this is overnight) for about 10 hours.
  • Third Bulk Fermentation Period
  • Remove dough from refrigerator and let sit at room temperature again.
  • As the dough warms up, resume periodic stretch and folds. Dough should be feeling progressively more lively, developing a bit of sour aroma, and eventually starting to bubble some.
  • This final bulk fermentation period is the hardest to put a time length on. Getting it right matters, and it will totally depend on how active your starter is, how warm your kitchen is, and a whole host of other mostly invisible things. You are shooting to finish this period when the dough has risen to 2 - 2.5 times its original volume and ideally is actively blowing a few bubbles. I've had this take anywhere from 4 - 8 hours depending on this and that. Your mileage may vary. Try not to overshoot this - you'll probably have a better result erring on the too soon side than the too late side.
  • Shaping and Proofing
  • (See notes and video below)
  • Prepare a lined proofing basket by generously flouring the inside and set it aside.
  • Lightly flour a large work surface and turn the dough out onto it.
  • Wet your hands, punch down the dough and then stretch and flatten it into a large thin rectangle.
  • Fold dough in half from top to bottom and press top into bottom, flattening again but not as big as the initial rectangle. At this point, you want the height of the dough rectangle to be right about the length of your proofing basket (no more than that).
  • [Optional] Lightly flour the top of the dough (and your hands).
  • Start at one end and roll the dough rectangle into a cylinder.
  • Keep track of the seam and transfer the dough cylinder into the lined, floured proofing basket seam-side up.
  • Cover and let sit for 1 - 1.5 hours.
  • Baking
  • From 30 - 60 minutes after transferring dough into proofing basket, pre-heat oven and clay baker to 450 degrees F ~ about 20 - 30 minutes.
  • Uncover dough and transfer from proofing basket into base of clay baker, score top of dough, cover and bake at 450 F for 25 minutes.
  • Uncover clay baker, reduce oven temperature to 400 F and bake uncovered for another 20-25 minutes (or until desired crust color develops).
  • Remove bread and place on cooling rack for at least a couple hours before cutting.

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  • Combine all the ingredients in a large bowl or extra large (6-quart) dough rising bucket. It's fine to use sourdough starter straight from the refrigerator if that's where you keep it, though it's best if you've fed it at least once in the past week.
  • Mix the ingredients by hand until the dough forms a shaggy mass and the flour is hydrated. Cover the bowl or bucket and let the dough rest at room temperature for 15 minutes.
  • Fold the dough by grabbing a section from one side with a wet hand, lifting it up, then pressing it down to the middle to seal. Repeat this with the remaining three sides of the dough.
  • Fold the dough two more times, giving it a 15-minute rest between the two, for a total of three sets of folds in 45 minutes. As you perform the folds you’ll notice that the dough smooths out, gaining strength and becoming elastic.
  • Cover the dough tightly after the final fold and leave it at room temperature (approximately 72°F) for about 12 hours. It's helpful to mark the height of the dough (use the markings on the bucket or a large rubber band around your bowl) to gauge how much it rises.


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