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Basic Sourdough Bread

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Basic Sourdough Bread Recipe Basic Sourdough Bread Recipe

This tangy, soft sandwich loaf recipe was originally developed for the bread machine; we’ve tweaked it here for those of you without a machine. See our recipe for Bread Machine Sourdough Bread for the original, machine-baked version.

At a glance

Prep
Bake
Total
Yield
one 9″ loaf

Nutrition information

Ingredients

  • 1 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups “fed” sourdough starter
  • 1/2 cup lukewarm water

  • 1 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 16 ounces “fed” sourdough starter
  • 4 ounces lukewarm water

  • 1 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 298g King Arthur Unbleached All-Purpose Flour
  • 454g “fed” sourdough starter
  • 113g lukewarm water

Instructions

  1. Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine.
  2. Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk.
  3. Lightly grease a 9″ x 5″ loaf pan.
  4. On a lightly greased work surface, gently deflate the dough, and form it into a 9″ log. Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1″ over the rim of the pan.
  5. Preheat the oven to 350°F.
  6. Bake the bread for 40 to 50 minutes, until it’s light gold and a digital thermometer inserted into the center reads 190°F.
  7. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size49g
  • Servings Per Batch18
Amount Per Serving:
  • Calories110
  • Calories from Fat5
  • Total Fat0g
  • Saturated Fat0g
  • Trans Fat0g
  • Cholesterol0mg
  • Sodium200mg
  • Total Carbohydrate23g
  • Dietary Fiber1g
  • Sugars0g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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