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.
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.
Who knew a simple loaf of bread could be so satisfying….
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?
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!
- 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
- 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.
- 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....
- 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.
- Preheat oven 425*
- 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. 😉
- Bake loaf 10 minutes and then reduce heat to 400* and bake for 20-25 minutes longer or until lightly browned.
- Turn out onto cutting board and cool a few minutes before slicing.
- Turn bread loaf on its side to slice with a serrated knife.