If you recall, I posted a recipe of how to make a sourdough starter. I have made four loaves of Amish cinnamon bread from two batches of starter. This is my first attempt at just sourdough bread which is made completely different.
If any of my followers make sourdough bread, I am up for some constructive criticism as this is my first sourdough bread ever.
I must admit it tasted really good and was moist. It has a lot of air holes but that didn’t bother us, however, I would like to know if I did something wrong to cause all the holes or if that is normal? We ate it with butter, and it stayed fresh on the counter for quite a few days.
In a stand mixer, with the dough hook, place all of the ingredients in the bowl.
Turn the mixer on the lowest setting and let it knead for five minutes occasionally scraping the sides and bottom of the bowl. There should not be any flour showing.
Lightly oil the inside of a large bowl.
Pour the dough into the bowl. Cover with plastic wrap and put the bowl in a warm part of the room. Let the dough rise for 3 hours.
Turn the dough over then gently start folding up the sides. (Grab the dough at the sides of the bowl and gently lift up to the center of the dough.) Press the dough down, turn the bowl 90 degrees and repeat several times.
Cover with plastic wrap again and place the bowl in the warmest spot in the room. Let rise another 2-3 hours. If your room is 70 degrees or colder, the dough may take longer to rise. In a warmer kitchen it may rise quicker.
Lightly dust the counter with flour.
Press the dough down with your fingers and place on the floured counter. Start pulling up the sides, press in the center and repeat turning the dough each time like before. It may be necessary to add a little more flour if it’s too sticky. Keep doing this until you can flip the dough over and you have a smooth top. Dust the top with more flour.
Cut a piece of oven safe parchment paper with two strips for pulling the cooked bread out of the Dutch oven. I measured the bottom of my Dutch oven to get the right size cut.
Using a very sharp knife or a razor blade, score the top of the dough about three times.
Put the Dutch oven with the lid in a cold oven then preheat to 450 degrees. I used a 6 quart Dutch oven.
Once preheated, remove the empty Dutch oven and carefully place the parchment paper with the dough into the hot Dutch oven. Cover with the lid and bake for 15 minutes. Remove the lid and bake another 10-15 minutes or until the top is golden brown. If you tap the top of the bread, it should sound hollow.
Remove bread from the oven and leave it in the Dutch oven for 15 minutes then place the bread on a cooling rack.
Slice and serve! We ate it with butter and it stayed fresh on the counter for quite a few days. I didn’t slice it until we wanted a piece. I placed the cut side down on a cutting board and covered the bread with a dish towel.
Sourdough Bread Using Sourdough Starter
http://www.InDianesKitchen.com
Ingredients
- 4-5 cups all purpose flour
- 1½ cups warm water, around 110-115 degrees
- ¾ cup of active sourdough starter
- 1 Tbsp honey
- 1 tsp salt
Directions
- In a stand mixer, with the dough hook, place all of the ingredients in the bowl.
- Turn the mixer on the lowest setting and let it knead for five minutes occasionally scraping the sides and bottom of the bowl. There should not be any flour showing when done but the dough will be sticky and will not quite form a ball.
- Lightly oil the inside of a large bowl. Pour the dough into the bowl. Cover with plastic wrap and put the bowl in a warm part of the room. Let the dough rise for 3 hours.
- Turn the dough over then gently start folding up the sides. (Grab the dough at the sides of the bowl and gently lift up to the center of the dough.) Press the dough down, turn the bowl 90 degrees and repeat several times.
- Cover with plastic wrap again and place the bowl in the warmest spot in the room. Let rise another 2-3 hours. If your room is 70 degrees or colder, the dough may take longer to rise. In a warmer kitchen it may rise quicker.
- Lightly dust the counter with flour.
- Press the dough down with your fingers and place on the floured counter. Start pulling up the sides, press in the center and repeat turning the dough each time like before. It may be necessary to add a little more flour if it’s too sticky. Keep doing this until you can flip the dough over and you have a smooth top. Dust the top with more flour.
- Cut a piece of oven safe parchment paper with two strips for pulling the cooked bread out of the Dutch oven. I measured the bottom of my Dutch oven to get the right size cut.
- Using a very sharp knife or a razor blade, score the top of the dough about three times.
- Put the empty Dutch oven with the lid in a cold oven then preheat to 450 degrees. I used a 6 quart Dutch oven.
- Once preheated, remove the empty Dutch oven and carefully place the parchment paper with the dough into the hot Dutch oven. Cover with the lid and bake for 15 minutes. Remove the lid and bake another 10-15 minutes or until the top is golden brown. If you tap the top of the bread, it should sound hollow.
- Remove bread from the oven and leave it in the Dutch oven for 15 minutes then place the bread on a cooling rack.
- Slice and serve! We ate it with butter and it stayed fresh on the counter for quite a few days. I didn’t slice it until we wanted a piece to keep it fresh. I placed the cut side down on a cutting board and covered the bread with a dish towel to keep it fresh.
Source: Iambaker.net
