Light (Almost Airy) Sourdough Bread

Recipe by Random Rachel
READY IN: 4hrs 20mins
SERVES: 12
YIELD: 2 loafs
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup sourdough starter
  • 13
    cup sugar, to taste
  • 2 14
    teaspoons yeast (or 1 pack)
  • 1
    dash salt
  • 3
    tablespoons melted butter
  • 3
    cups flour
  • 12 - 1
    cup additional flour, to knead
  • 2
    tablespoons butter
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DIRECTIONS

  • Proof yeast in warm water with sugar. (Pour warm water in a warm bowl. Sprinkle sugar over water, stir to combine. Sprinkle yeast over sugar water. Let it sit undisturbed for 10-15 minutes, and allow it to bubble / froth. ).
  • Add starter to yeast, with the salt and melted butter. Stir in the 3 cups of flour. (I suppose you could use a mixer for this - its so simple to do by hand that I never have.) If your starter is very thin, you may need additional flour. The dough should be soft, but handleable.
  • Turn dough out onto a floured surface. Knead for 5 minutes or so. Form a roll and place in well greased loaf pan or two.
  • Cover with a lightweight towel or paper towel, etc. and allow to rise in a warm place. I turn my oven on warm for 5 minutes, turn the oven off, and stick the bread in to rise. This will take anywhere from 1-3 hours, depending on your starter, and the temperature of your rising place. It is done rising when the loaf begins to peak over the top edge of the pan.
  • Preheat the oven to 375* F. Bake the bread for about 10 minutes, or until the crust has reached your desired color. Cover the loaf with a tinfoil tent (leave it a bit loose so that the bread can continue to rise.).
  • Bake an additional 30-40 minutes, until the loaf is done. The internal temperature should be 190-200, and it should sound hollow when thumped. I find it easier to stick a thermometer in, than to remove the loaf of bread to thump the bottom.
  • Immediately brush the top with butter, so keep the crust moist. I like to use an electric knife to slice the bread and get beautiful, even slices.
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