Sourdough Bread

Number of servings : Prep time: Cooking time: Type of meal : | Breads and muffins | Breads and muffins

Number of servings :

Prep time:

Cooking time:

Type of meal : | Breads and muffins | Breads and muffins

Special diet :

Ingredients

500 mL (2 cups) lukewarm water (41-46?C/105-115?F)
1 packet (7 g/1/4 oz) active dry yeast
375 mL (1-1/2 cups) bread flour
Dough
375 mL (1-1/2 cups) Starter
250 mL (1 cup) water
30 mL (2 tbsp) sugar
15 mL (1 tbsp) salt
1.25-1.5 L (5-6 cups) unsifted bread flour
60 mL (4 tbsp) butter, melted

Directions

For the Starter: In a medium-size glass or ceramic bowl, whisk together water, yeast, and bread flour. Cover loosely with wax paper and set in a warm, draft-free place for 12 hours or overnight. For the Dough: Place Starter in a large bowl. With a wooden spoon or in an electric mixer with the paddle attached, mix in water, sugar, salt, and 625 mL (2-1/2 cups) of the flour.

Beat the dough at moderate speed until smooth – about 15 seconds. If using an electric mixer, remove paddle and insert dough hook. Add 45 mL (3 tbsp) of the melted butter and 625 mL (2-1/2 cups) of the remaining flour, 125 mL (1/2 cup) at a time. Continue beating about 10 minutes, adding an extra 125-250 mL (1/2 to 1 cup) flour, if necessary, to make a smooth and elastic dough. (If mixing by hand, you will probably have to knead in the last of the flour.) Shape dough into a ball, place in a well-buttered 5 L (5 quart) bowl, and turn to grease all over.

Cover with a cloth and let rise in a warm, draft-free place until doubled in bulk – 1 to 1-1/2 hours. Punch dough down, recover, and let rise 1-1/2 hours more. Punch dough down, turn onto a lightly floured work surface, and knead lightly until smooth – 2-3 minutes.

Divide dough in half and roll each into a ball. Place balls in lightly greased 20 cm (8 inch) round layer cake or spingform pans, cover with a cloth, and let rise until doubled in bulk – 45 minutes to 1 hour. Preheat the oven to 180?C (350?F). Brush risen loaves with the remaining 15 mL (1 tbsp) melted butter; then with a sharp knife, make a diagonal slash in the top of each. Bake until the loaves are richly golden and sound hollow when tapped – 45-50 minutes. Transfer at once to racks to cool.

Makes 2 loaves.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:981

Sourdough Bread
Sourdough Bread