Sunday 11 October 2015

Good white sourdough bread

I have been baking bread every week for a few months now. I finally feel like I have fine tuned my recipe to the way I really like it. This will be the one I make again and again. This makes two loaves of bread.

The night before:
Bring sourdough starter out of the fridge and let it sit for at least an hour so it is not so cold.
Before bedtime mix the following together in a non metal bowl:

1/2 cup sourdough starter
1 1/4 cup warm water
1 1/2 cups flour

Cover the bowl with a tea towel and let sit over night at room temperature.

Next morning add:
approximately 2 1/2 cups of best for bread flour ( I start with a little less and then add more when kneading)
1/2 tsp. baking soda.
1 1/2 tsp. salt
1 Tblsp. sugar
2 Tblsp melted tenderflake (or other shortening)
1 tsp. lemon juice

Mix at first with a wooden spoon in the bowl. Once it is all coming together in a ball put it on the counter and start kneading. Every time the dough feels like it is going to start sticking to your hands or the counter add a little more flour. (Just small amounts you don't want the dough to get too dry)
Knead for about 10 mins. The dough should feel smooth and elastic.

Wash out the bowl with nice hot water so that it will still be warm when you put the dough in it. Dry the bowl. Put about a teaspoon of oil in the bottom of the bowl. Put the ball of dough in the bowl and flip it around until the oil is coating the dough. Place the bowl in the oven with the light on until the dough has doubled in size. (time varies from time to time, but 1 1/2 hours to 2 hours is what I have been doing)

Separate dough into two equal portions. Form each into a round ball by holding it and tucking the edges under while turning it. Keep tucking and turning until you are satisfied that you have a nice smooth round ball.  Place on a baking sheet. Let rise until double. (About an hour)

Just before baking take a very sharp knife and make some slashes in the bread. Works best if you do this in a quick swipe with a moderate amount of pressure. (Don't use a sawing back an forth motion)

Bake at 365 degrees for about 25 mins. Keep an eye on it. Every oven is a little different. Should be brown and sound hollow when you knock it with your knuckle.

Remove from oven and brush with milk all over. I use 2% milk. (The milk will absorb into the crust and make it all nice and shiny)

Cool and enjoy!



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