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Perfect Loaf Sourdough Bread

April 26, 2015

Perfect Loaf Sourdough Bread

Finally! I’ve found a recipe for Sourdough Bread that satisfies my soul….I’m not kidding. Well, so far as bread can satisfy ones soul…Maybe it’s just my idea of what a good loaf of sourdough bread ought to be.

perfect sourdough bread loaf2

After trying 7 or 8 recipes, this one does everything I’d expect of my sourdough bread. It has a slight crispness on the outside crust with a little bit of chewiness, but not tough, and it’s light and fragrantly soft on the inside.

perfect sourdough bread sliced

Who knew a simple loaf of bread could be so satisfying….

perfect sourdough loaf5

There are several things that make this bread so satisfying to me…other than its wonderful taste.

First off, I let my Kitchen Aid Mixer do the kneading.  This recipe doesn’t need too much kneading, so it’s perfect that the little bit of kneading it needs can be done by my KitchenAid mixer’s dough hook. A few minutes is all you need…to knead. I like saying that….need and knead. 🙂 Can you tell?

perfect sourdough bread loaf2

Another thing I love about this recipe is that it only takes a few minutes to prepare. 10-15 minutes, tops.

All you need to decide is when you want to bake.  If you want to bake at night,  then you begin this recipe the night before. If you want to bake in the morning, then begin it the morning before.

A third thing to love about this recipe is that because it only uses 1/3 cup of starter, it takes lots of time to rise.  What’s so important about that?  It’s this long rising period that breaks down the glutens in the flour and the sugars, making for a healthy loaf.

This is especially important if you or someone in your family has a problem with gluten intolerance or blood sugar issues. THIS is the LOAF you want to bake. It has 2 long rise periods, which makes a perfect loaf of sourdough bread.

And even if you don’t have gluten issues, you may have problems with triglycerides or cholesterol. The culprit is refined white flour (not fatty diets) and this flour breaks down into something healthy without using some funky ‘gluten free flours’ etc. I don’t even like saying this is ‘healthy’ because that in itself can be a turn off….please don’t turn me off.

This is simply the way bread ought to be baked. This is the way our grandmothers baked bread before the advent of commercial breads. This is Real Bread.

And one more thing….I also love that because it comes together so quickly, I can mix one batch and then mix a couple more in no time. So when I do bake, I have 3 loaves, giving me a loaf or two to share.

I’m in love…I hope you will be, too…..Here’s to our good health! Enjoy!

Perfect Loaf Sourdough Bread

Ingredients

  • 1/3 cup Sourdough Starter...that has been fed a couple of times in the past 12 hours
  • 1 cup + 1 TBLS water
  • 3 cups unbleached bread flour
  • 2 tsp Salt
  • 2 TBLS oil

Instructions

  1. In your mixer combine the sourdough starter and water until blended. Add 1 cup of flour at a time and before the last cup add your salt. Allow mixer to knead 4-5 minutes or by hand for 10 minutes.
  2. Place oil in bowl. Place dough into bowl and flip it over so that top and bottom are oiled. Cover with plastic wrap and allow to rise over night or 8 hours...or longer according to your schedule....
  3. Grease a loaf pan. After dough rises 8-12 hours in bowl, remove from bowl and shape into loaf, kneading very little. Cover with plastic and allow to rise 6-8 hours.
  4. Preheat oven 425*
  5. Immediately, before placing in oven, slice several slits with a bakers lame or very sharp knife. This allows the gasses to escape during baking. And can be a nice decorative touch. 😉
  6. Bake loaf 10 minutes and then reduce heat to 400* and bake for 20-25 minutes longer or until lightly browned.
  7. Turn out onto cutting board and cool a few minutes before slicing.
  8. Turn bread loaf on its side to slice with a serrated knife.
http://joytomyheart.com/perfect-loaf-sourdough-bread/

 

 

 

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7 Comments

  • Linda Maples

    Love your site!! Just finished checking out your mosaic birdbaths – so beautiful and instructions are great.

    The sourdough breads look scrumptious. However, I do not have a recipe for sourdough starter. I made this type of bread years ago but have since misplaced the starter recipe.

    Would you mind emailing me the starter recipe?

    Many thanks,

    Linda in Alabama

    September 13, 2015 at 7:33 pm Reply
  • Pam aka Nana in Arkansas

    Made your recipe for this sourdough bread it was first time I made sourdough bread and it is so easy and great tasting. Thank you
    Pam aka Nana in Arkansas

    April 6, 2016 at 11:19 pm Reply
    • admin

      Oh, Thank you, Pam! I’m glad you like it! It’s my standby recipe….Happy Cooking!

      April 9, 2016 at 9:51 pm Reply
  • Bobbi Jo

    What size of loaf pan do you use? I am going to try your recipe. I am new to sourdough and so far have not found a recipe I like for bread. While rising I put a towel over it and end up with a hard, dry, thick layer on top. I’ve seen recipes for bread saying to cover with towel. Is that maybe the problem. I have made your biscuits and they are so good. Another quick question. If I put plastic wrap over it, do I have to oil it so it doesn’t stick to the loaf?

    March 1, 2017 at 12:00 pm Reply
    • admin

      Bobbi Jo….I have a large plastic bag that I slip my loaf pan into and allow it to rise. I don’t oil the bag or anything. I do try to fluff the bag so that it doesn’t really touch the loaf pan/dough and leaves room to rise. I have no idea where I found this bag but it works perfectly. It’s even large enough for me to place 2 loaf pans in at a time….My loaf pans are 5×9. The only thing I do is to pour a little oil in the bowl where the dough is to rise and then add the dough, coat on one side and then flip it over to the oiled side is up. I hope this helps.

      March 18, 2017 at 8:23 pm Reply
  • Bobbi Jo

    I’ve been using this recipe to make loaves of bread. I love how easy it is and have figured out how to get nice moist loaves. I cover with plastic wrap then set a towel over the top for the first overnight rise. Lately though I have been having a problem with the dough getting bubbles on top. If I take them out of the bag I let the pans rise in while I wait for the oven to preheat they start to bubble and end up with a deflated top. Not sure what I am doing wrong. To much kneading? Not enough or to much flour? Raising to long on the first or second rise? It is also to soft to make slices in before I bake.

    August 15, 2017 at 4:16 pm Reply
    • admin

      Bobbi Jo, I have no idea…I’d probably try not allowing to rise as much the second time…just try to see what works…sometime mine is too soft to slice before baking…I just drag it anyway…ha. I don’t knead too much, I feel like the fermentation works the dough enough. I’m glad you’re enjoying the recipe..it’s really good….do let me know if you figure out what is causing this…

      August 15, 2017 at 10:12 pm Reply

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