Sourdough Bread
- Reviews 2
Ready In: 12 hrs 35 mins
Serves: 36
Yields: 3 loaves
Ingredients
- 1 cup sourdough starter
- 1 1⁄2 cups lukewarm water (like bath water warm, not tepid)
- 1 teaspoon salt
- 1⁄4 cup granulated sugar
- 6 cups plain flour, maybe a little more
- 2 tablespoons vegetable oil, for oiling bowl
Directions
- Mix starter, warm water, salt and sugar.
- Add flour 1 cup at a time, mixing well until dough pulls away from sides and is taken up into a lump. Flours vary greatly so this may take more than 6 cups.
- Turn onto floured surface and knead until texture is elastic. About 10 minutes.
- Place 2 tablespoons oil in a large bowl and coat bottom and sides.
- Place dough in oiled bowl and turn over to coat all sides of dough.
- Then cover with a clean cloth or dish towel and let rise in a warm place 8-10 hours or overnight.(I often use a cold oven with just a pilot for this and sour dough is slower to rise than regular yeast bread).
- Punch down dough, then divide into 3 greased loaf baking pans or greased round cake pans, and set on counter to rise again 4-6 hours.
- Bake in a preheated 350 degrees F. oven for 25-35 minutes. Cool completely before slicing. This bread can be frozen after baking for future use.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off