Sour Dough Bread

This was my first attempt at making bread from scratch, I probably should have started with a more simple bread, but sourdough is my husbands favorite. Also, it didn't turn out bad at all, as you can see. The steam coming up from this sliced bread couldn't be photographed, neither could the amazing warm buttery aroma.

 

     The recipe for the starter:

2 cups warm water

1 tbsp. sugar or honey
1 tbsp. active dry yeast
2 cups unbleached all-purpose flour

Directions:

* Pour the water into a 2-quart glass or ceramic jar or bowl.  Stir in the sugar or honey to dissolve.  Stir in the yeast.

*Gradually whisk in the flour.  Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area.

*Let it develop 2-5 days, stirring once a day due to the separation that will occur.  When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.

Storing and Maintaining Your Starter
*Once your starter is stored away in the refrigerator, it only needs to be replenished once every two weeks or so.  I put a little note to myself in my calendar as a reminder to either bake with or feed my starter.  You should feed your starter each time you remove a portion for use in baking, but if it has been two weeks and you don’t intend to bake with it immediately, simply remove a cup of the starter and discard.  For every 1 cup of starter removed, replace with 1 cup of flour and ½ cup of water.  Stir to blend, and let sit at room temperature for at least 12 hours before returning to the refrigerator.

Making Sourdough Bread

Yield: 2 large round loaves
Ingredients:
1½ cups lukewarm water (100˚ F)
4 tsp. active dry or instant yeast
1 tbsp. honey
1 cup sourdough starter
5½-6 cups bread flour, plus more as needed
1 tbsp. unsalted butter, melted
2 large eggs, at room temperature
2½ tsp. salt
1 tbsp. bread flour mixed with 1 tbsp. yellow cornmeal

Directions:

* In the bowl of an electric mixer, whisk together the water, yeast, honey, and sourdough starter just until smooth.

* Cover with plastic wrap and let stand at room temperature until slightly increased in bulk and bubbly, about 1 hour.

*With the flat beater attached to the mixer and the mixer on low speed, mix in 3 cups of the flour, the butter, eggs and salt.  Increase the speed to medium-low and mix until smooth, about 1 minute.  Add in 2 more cups of the flour and beat for 2 minutes.

*Switch to the dough hook.  With the mixer on low speed, add the remaining flour, ¼ cup at a time, until a very soft dough forms that pulls away from the sides of the bowl.  Knead on low speed, adding a tablespoon of flour if the dough begins to stick, until the dough is smooth and elastic, tacky but not sticky, about 6 minutes.

*Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat.  Cover loosely with plastic wrap and let rise until doubled in bulk, about 1½-2 hours.

Line a baking sheet with parchment paper or a silicone baking mat.  Sprinkle generously with the flour-cornmeal mixture.  Turn the dough out onto a lightly floured work surface.

*Divide the dough into two equal portions and form each into a tight, oval loaf.  Place the loaves on the prepared baking sheet, several inches apart.  Sprinkle the tops with flour and gently rub in.  Cover loosely with plastic wrap and let rise in the refrigerator, 8-12 hours.

*Place a baking stone on the lowest oven rack and preheat the oven to 450˚ F.  (If you don’t have a baking stone, use an overturned baking sheet.)

*Using a thin sharp knife, make three slash marks over the top of each loaf.  Place the baking sheet or the heated baking stone and bake for 10 minutes.  Reduce the oven temperature to 400˚ F and continue to bake until the loaves are golden brown, 25-30 minutes more.  Let cool completely on a wire rack before slicing and serving.