8.23.2016

Simple Food: Sourdough Bread





I purchased some Sourdough Bread from the store two weeks ago and I'll admit I fell in love all over again.

The loaf of bread didn't last too long - no bread does in our house as we are bread and butter fans over here.

So being stranded at home with the {hashtag hippie} van down, I found this recipe, got into the kitchen and began baking some bread. A hand kneading, muscle toning, mind calming sourdough bread.




Sourdough Bread

2 loaves

1 1/4 cup water
1 1/2 tsp yeast
2 cups sourdough starter
4 to 4 1/2 cups all-purpose flour
1 TBS kosher salt




Instructions:

In a large bowl, dissolve yeast in water for a few minutes.
Stir in sourdough starter.

Add 4 cups of flour and salt. 
With the dough attachment of your stand mixer, knead dough about 8 minutes until it comes together to a smooth ball.

Lightly oil a clean bowl, and place dough in it. Turn to cover with oil from all sides. 
Cover with a clean towel and let rest 1.5 hours at room temperature or until double in size.

After it has risen, turn dough out onto a lightly floured surface and divide it in two.
Shape each half into a ball, let rest for 20 minutes. (I covered mine with the towel again to keep them from drying out). 

While they are resting, grease two loaf pans.



Now, shape each half into a loaf and place into the pans. 
Cover loosely and let rise until they are about to puff over the rim of the pans, about 1.5 hours

As they begin to reach the rim of the pans, preheat oven to 450 degrees (my prehistoric oven takes forever, just sayin') 

When done preheating the oven, slash the top of the loaves with a knife and place them into the oven promptly. 
Bake 10 Minutes, then reduce heat to 400 degrees and bake an additional 25 to 30 minutes, until they are a deep golden brown.

Remove loaves from their pans and let cool completely.