Whole Wheat Sourdough Bread

READY IN: 50mins
SERVES: 8
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all of the ingredients, mixing until a shaggy dough forms.
  • Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
  • Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
  • Gently fold the dough over a few times on a lightly floured work surface.
  • FOR SANDWICH STYLE LOAF:
  • Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
  • Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
  • Towards the end of the rising time, preheat the oven to 350°F.
  • Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
  • Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
  • FOR ARTISAN STYLE LOAF:
  • Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
  • After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
  • Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
  • Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
  • 16. Enjoy.
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