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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sourdough Bread Recipe

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This recipe for Sourdough Bread is from The Hochberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ripe starter
1 pound (about 4 cups) All -Purpose flour
4 ounces (1 cup) Whole Wheat flour
12 ounces (1 1/2 cups) warm water
*4 ounces (3/4 cup) toasted sunflower seeds (optional)
0.6 ounces (2 1/2 tsp) salt
Directions:
Directions:
1. The night before baking bread, feed your starter.
2. To the starter add the all-purpose flour, the whole wheat flour, and the sunflower seeds. Weigh the water and add to the flour mixture, adjusting hydration as needed. Stir the mixture until all the flour is moistened completely. Cover and let stand for 20 minutes.
3. When autolyse is complete. add the salt and knead the dough until it is smooth and supple being careful not to incorporate more flour than necessary. This is a soft, somewhat sticky dough. A dry dough will result in an under risen loaf.
4. When the dough is fully kneaded, place in a bowl, cover it with plastic wrap and allow it to rise for 2 hours, folding once after an hour. Turn the dough out onto your work surface and divide if making smaller loaves. Shape the dough into a boules or batards and allow them to proof, covered, until nearly double in size, about 2-3 hours.
5. When the bread is ready to bake, slash the loaf and put in a preheated 450º oven, on a baking stone. Fill the oven with steam and bake until bread is crusty and golden, about 20-40 minutes.

 

 

 

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