Classic Sourdough
This is my favorite basic sourdough bread. It's delicious--fluffy, soft interior, with a chewy crust and perfect "sourness." The crust is not too hard but is just lovely. Robert and I ate half a loaf tonight with our spaghetti. This would be great for dinner rolls, buns, or shaped in a loaf pan and used for sandwiches.
I adapted this recipe from the King Arthur's Classic Sourdough recipe that was included with their starter. I have had wonderful success with KA recipes! Continue for recipe.
Classic Sourdough
Feed starter:
Remove 1/2 and discard; add 1/2 cup water + 1 cup flour (my starter is fairly stiff); sit at room temperature overnight, or up to 12 hours.
Sponge:
1 cup fed starter
1 1/2 cup lukewarm water
3 cups KA unbleached all-purpose flour
Mix and beat vigorously; cover and let sit 4 hours (anywhere from 2-8 is ok--longer increases sour flavor; I like 4 hrs). (Refeed remaining starter and let sit at RT for awhile before storing in fridge.)
Add:
2 cups flour
1 T fine sea salt
1 scant T honey (or sugar)--optional; next time I'm going to try sugar; honey if
I'm using part whole wheat or seeds/nuts.
Knead until smooth and elastic, adding only enough flour to keep dough from sticking, approx. 3-5 min. Dough will be slightly tacky but smooth, not wet. Spray bowl with cooking spray and place dough in bowl. Cover.
Rise until doubled: 1-2 hours (1 1/2 hrs. in 80 degree kitchen).
Split dough in half; gently shape into torpedo loaves (or other shape: rolls, loaf pan, boule, etc.). Place on cornmeal covered parchment paper. Lightly spray with cooking spray. Cover.
Rise until doubled: 1-2 hours (1 hr. 45 min).
Preheat oven and baking stone to 450 degrees.
Slash tops of loaves; slide onto hot stone in oven; immediately mist oven; repeat mist once after 2 min.
Bake 20 min. until nicely browned. Cool completely on rack. Enjoy!
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