Notes
1. Put a cookie sheet on the lower shelf to prevent over browning the bottom of the bread. 2. In most cases sourdough bread is done when internal temperature is 205-210F. 3. Sourdough bread is best enjoyed within 3-4 days. Slice off what you'll use, double bag and freeze the rest. 3. To reheat half or quarters place a in a 350F oven for 10-15 minutes. To reheat slices, use a toaster.
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Maintaining/Feeding Sourdough Starter
Put 25 grams of starter in a jar. Add 100 grams of filtered water and 100 grams of all purpose flour Mix with a spatula, cover lightly and set on counter for several hours to allow the yeast to multiply. Place the jar back into the fridge until the next time it needs to be refreshed or you wish to bake sourdough. Save the discarded sourdough starter in a separate container and store in the fridge to use in "discard recipes" |
sourdough bread recipes
Sourdough Bread Whole Wheat-ish
adapted from alexandracooks.com Feed levain the night before 20g starter 40 g water 40 g all purpose flour Let sit on counter overnight Final dough (the next morning) 100 g levain from night before 375 g water 12g kosher salt or sea salt 425 g bread flour 75 g whole wheat flour In a straight sided container combine the levain, water, salt, yeast and flours. Let rest 30 minutes. Stretch and fold: Stretch and fold 4 times letting it rest 30 minutes between each time. Let the dough continue to rise until the dough has risen roughly 75% of its original size, about 3-4 hours more. Shaping: When the dough is ready, gently scrape it out onto a lightly floured surface. Shape the loaf using the envelope folding technique and pull it into tight ball. Let the dough rest for 30 minutes then shape again and transfer to a flour sack-lined bowl. Cover and place in the refrigerator overnight. Baking: (the next day) Preheat the oven at 475F with Dutch oven inside Carefully score then transfer the loaf on parchment paper to the hot Dutch oven. Bake covered for 30 minutes at 475F, then uncover and lower temperature to 450F. Bake for another 10-15 minutes, until browned to your liking. Internal temp should be 205-210F Video help: https://youtu.be/4P790Hhc8PA |
Sourdough Sandwich Bread
Makes one loaf (9x5" pan) adapted from Alexandra Cooks Feed levain the night before 20 g starter 30 g water 30 g all purpose flour Let sit on counter overnight What you need: 80 g levain from night before 9 g kosher salt 320 g water room temperature 410 g bread flour extra-virgin olive oil 9x5 bread pan What to do: Place the starter, salt, and water in a large bowl. Stir with a spatula to combine. Add the flour. Mix again until the flour is completely incorporated. Let rest 30 minutes then do 4 stretch and folds, one every 30 minutes. When the dough has risen by 50%, grease a 9 x 5-inch loaf pan. Drizzle dough with a tablespoon of olive oil. Use your hand to release the dough from the sides of the vessel, being careful not to completely deflate the dough. Turn dough out onto a work surface. Quickly, shape the dough into a rectangle - fold the dough envelope style. Transfer dough, seam-side down to prepared loaf pan and gently stretch into an oblong shape. Cover and transfer to the fridge to bake the next day. Remove from fridge and let rise until near the rim of the pan. Heat oven to 425F. Bake for 20 minutes. Reduce heat to 375F. Bake for 20 to 25 minutes more or until golden all around. If you have an instant read thermometer, it should register 206-210F. Remove pan from oven and turn bread out onto a cooling rack. Cool at least 30 minutes before slicing. Raisin Bread Variation: 90 g raisins (tossed with a little flour) 1 Tablespoon sugar mixed with 1 teaspoon cinnamon Mix in 1/4 of the raisins and cinnamon mixture at each stretch and fold. |
Lindsay's Sourdough Bread
Feed levain the night before 15 g sourdough starter 105 g whole-wheat flour 120 g water Let sit on counter overnight Final dough (the next morning) all levain from night before 240 g warm water 12 g sea salt 375 g bread flour In a straight sided container combine the starter, water, salt, yeast and flours and let rest 30 minutes. Mix together using the pincer method with several stretch and folds to ensure everything is mixed well. Let rest 30 minutes. Stretch and fold: Stretch and fold 4 times letting it rest 30 minutes between each time. Let the dough continue to rise until the dough has risen roughly 75% of its original size, about 3-4 hours more. Shaping: When the dough is ready, gently scrape it out onto a lightly floured surface. Shape the loaf using the envelope folding technique and pull it into tight ball. Let rest for about 30 minutes and shape again. Place it seam side up into a proofing basket that has been dusted with flour. Cover with plastic wrap, and place in the refrigerator overnight. Baking: (the next day) Preheat the oven at 475F with Dutch oven inside Carefully score then transfer the loaf on parchment paper to the hot Dutch oven. Bake covered for 30 minutes at 475F, then uncover and reduce temperature to 450F. Bake for another 10-15 minutes, until browned to your liking. Internal temp should be 205-210F |
Sourdough Raisin (Fruit) Bread
Feed levain the night before 20 g starter 40 g water 40 g all purpose flour Let sit on counter overnight What you need 100 g levain from night before 375 g water 12 g sea salt 1 T brown sugar 425 g bread flour 75 g whole wheat flour 90 g any dried fruit 1 teaspoon cinnamon (fruit option: 1/2 apple finely diced plus 40 g dried cranberries) What to do In a straight sided container combine the levain, water, salt, yeast and flours and let rest 30 minutes. Mix together using the pincer method to ensure everything is mixed well. Let rest 30 minutes Stretch and fold: Stretch and fold 4 times letting it rest 30 minutes between each time. Mix in 1/4 of the dried fruit and cinnamon each time. Let the dough continue to rise until the dough has risen roughly 75% of its original size, about 3-4 hours more. Shaping: When the dough is ready, gently scrape it out onto a lightly floured surface. Shape the loaf using the envelope folding technique and pull it into tight ball. Let rest for about 30 minutes and shape again. Place into a proofing basket that has been dusted with flour. Cover with plastic wrap, and place in the refrigerator overnight. Bake covered for 35 minutes at 450F, then uncover and reduce temperature to 400F. Bake for another 10-15 minutes, until browned to your liking. Internal temp should be 205-210F |
Sourdough Walnut Bread
Feed levain the night before 20g starter 40 g water 40 g all purpose flour Let sit on counter overnight Final dough (the next morning) 100 g levain from night before 375 g water 11 g kosher salt or sea salt 425 g white flour 75 g whole wheat flour 113 g toasted walnut pieces (400F 4-6 min) In a straight sided container combine the levain, water, salt, yeast and flours and let rest 30 minutes. Mix together using the pincer method with several stretch and folds to ensure everything is mixed well. Let rest 30 minutes. Stretch and fold: Stretch and fold 4 times letting it rest 30 minutes between each time. Mix in some of the walnuts with each stretch and fold. Let the dough continue to rise until the dough has risen roughly 75% of its original size. Shaping: When the dough is ready, gently scrape it out onto a lightly floured surface. Shape the loaf using the envelope folding technique and pull it into tight ball. Let rest for 30 minutes and shape again.. Place into a proofing basket that has been dusted with flour. Cover with plastic wrap, and place in the refrigerator overnight. Baking: (the next day) Preheat the oven at 475F with Dutch oven inside Carefully score then transfer the loaf on parchment paper to the hot Dutch oven. Bake covered for 30 minutes at 450F, then uncover and reduce temperature to 400F. Bake for another 10-15 minutes, until browned to your liking. Internal temp should be 205-210F |
Sourdough Pepita Seed Bread
Feed levain the night before 20g starter 40 g water 40 g all purpose flour Let sit on counter overnight Final dough (the next morning) 100 g levain from night before 375 g water 12g kosher salt or sea salt 425 g bread flour 75 g whole wheat flour 57 g roasted pepita seeds (2 oz) In a straight sided container combine the levain, water, salt, yeast and flours. Let rest 30 minutes. Stretch and fold: Stretch and fold 4 times letting it rest 30 minutes between each time. Mix in some of the seeds with each stretch and fold. Let the dough continue to rise until the dough has risen roughly 75% of its original size, about 3-4 hours more. Shaping: When the dough is ready, gently scrape it out onto a lightly floured surface. Shape the loaf using the envelope folding technique and pull it into tight ball. Let the dough rest for 30 minutes then shape again. Transfer to a flour sack-lined bowl. Cover and place in the refrigerator overnight. Baking: (the next day) Preheat the oven at 475F with Dutch oven inside Carefully score then transfer the loaf on parchment paper to the hot Dutch oven. Bake covered for 30 minutes at 450F, then uncover and lower temperature to 400F. Bake for another 10-15 minutes, until browned to your liking. Internal temp should be 205-210F |
Rosemary Cheese Sourdough Bread
Feed Levain the night before 25 g starter 40 g water 40 g all purpose flour Let sit on counter overnight Final dough (the next morning) 100 g levain from night before 375 g water 12 g kosher sea salt 425 g bread flour 75 g whole wheat flour 2 Tablespoons fresh rosemary or 1 teaspoon dried Rosemary 113 g shredded cheddar cheese or 70 g of parmesan In a straight sided container combine the levain, water, salt, yeast, flours and rosemary. Let rest 30 minutes. Mix together using the pincer method with several stretch and folds to ensure everything is mixed well. Let rest 30 minutes Stretch and fold: Stretch and fold 4 times letting it rest 30 minutes between each time. Add the cheese after the first stretch and fold. Let the dough continue to rise until the dough has risen roughly 75% its original size, about 3-4 hours more. Shaping: When the dough is ready, gently scrape it out onto a lightly floured surface. Shape the loaf using the envelope folding technique and pull it into tight ball. Let rest for about 30 minutes and shape again. Place into a proofing basket that has been dusted with flour. Cover with plastic wrap, and place in the refrigerator overnight. Baking: (the next day) Preheat the oven at 475F with Dutch oven inside Carefully score and transfer the loaf on parchment paper to the hot Dutch oven. Bake covered for 30 minutes at 450F, then uncover and reduce temperature to 400F. Bake for another 10-15 minutes, until browned to your liking. Internal temp should be 205-210F |
Sourdough Apple Cider Bread
(you will need 1 3/4 cups of cider) Feed levain night before: 25 g starter 40 g each white flour 40 g apple cider Let sit on counter overnight What you need: 100 g levain from night before 375 g warm apple cider (90 degrees) 12 g fine sea salt 425 g white bread flour 75 g whole wheat flour 1 apples finely diced with skin on In a straight sided container combine the levain, cider, salt, yeast and flours and let rest 30 minutes. Stretch and fold: Add 1/3 of the apples - Stretch and fold / rest 30 minutes Add 1/3 of the apples - Second stretch and fold / rest 30 minutes Add 1/3 of the apples - Third stretch and fold /rest 30 minutes One last stretch and fold Let rise t0 75% original volume (2 to 3 1/2 hours) Shaping: When the dough is ready, gently scrape it out onto a lightly floured surface. Shape the loaf using the envelope folding technique and pull it into tight ball. Let the dough rest for 30 minutes then shape again. Transfer to a flour sack-lined bowl. Cover and place in the refrigerator overnight. Baking: (the next day) Preheat the oven at 475F with Dutch oven inside Carefully score and transfer the loaf on parchment paper to the hot Dutch oven. Bake covered for 30 minutes at 450F, then uncover and reduce temperature to 400F. Bake for another 10-15 minutes, until browned to your liking. Internal temp should be 205-210F |
Pain Au Bacon Bread
Feed levain the night before 25 g active starter 40 g lukewarm water 40 g all-purpose unbleached white flour 10 g whole wheat flour Let sit on counter overnight Final Dough (the next morning) 115 g levain from night before 10g sea salt 342 g lukewarm water 432 g all-purpose unbleached white flour 8 g whole wheat flour 1/2 lb bacon cooked 1 Tablespoon reserved bacon fat In a straight sided container combine the levain, water, salt, yeast and flours and let rest 30 minutes. Mix together using the pincer method with several stretch and folds to ensure everything is mixed well. Let rest 30 minutes Stretch and fold: Stretch and fold 4 times letting it rest 30 minutes between each time. Add 1/4 of the bacon and bacon grease to each stretch and fold. Let the dough continue to rise until the dough is roughly 75% times its original size, about 3-4 hours more. Shaping: When the dough is ready, gently scrape it out onto a lightly floured surface. Shape the loaf using the envelope folding technique and pull it into tight ball. Let rest for 30 minutes and shape again. Place into a proofing basket that has been dusted with flour. Cover with plastic wrap, and place in the refrigerator overnight. Baking: (the next day) Preheat the oven at 475F with Dutch oven inside Carefully score and transfer the loaf on parchment paper to the hot Dutch oven. Bake covered for 30 minutes at 450F, then uncover and reduce temperature to 400F. Bake for another 10-15 minutes, until browned to your liking. Internal temp should be 205-210F |
Field Bread
Feed levain night before: 25 g starter 40 g each white flour 40 g apple cider Let sit on counter overnight Final Dough (the next morning) 100 g levain from night before 375 g lukewarm water 12 g sea salt 375 g all-purpose unbleached white flour 50 g whole wheat flour 75 g light rye flour In a straight sided container combine the levain, water, salt, yeast and flours and let rest 30 minutes. Mix together using the pincer method with several stretch and folds to ensure everything is mixed well. Let rest 30 minutes Stretch and fold: Stretch and fold 4 times letting it rest 30 minutes between each time. Let the dough continue to rise until the dough is roughly 75% its original size. Shaping: When the dough is ready, gently scrape it out onto a lightly floured surface. Shape the loaf using the envelope folding technique and pull it into tight ball. Let rest for 30 minutes and shape again. Place into a proofing basket that has been dusted with flour. Cover with plastic wrap, and place in the refrigerator overnight. Baking: (the next day) Preheat the oven at 475F with Dutch oven inside Carefully score then transfer the loaf on parchment paper to the hot Dutch oven. Bake covered for 30 minutes at 450F, then uncover and reduce temperature to 400F. Bake for another 10-15 minutes, until browned to your liking. Internal temp should be 205-210F |