Sourdough Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: >50g active sourdough starter; approx ¼ C
350g warm water (approx 80º); approx 1⅓ C
500g bread flour; approx 4 C
1½ tsp salt
Cinnamon Raisin Bread:
2 Tbsp sugar
145g raisins (approx 1 C)
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Directions: |
Directions:Mix sourdough starter into water then add flour and salt.
Stir until incorporated then finish with hands until sticky, shaggy dough ball forms.
Cover and let dough rest for 30 minutes.
Form sticky dough into a ball using the pull and fold technique around the edges of the dough until it begins to tighten.
Cover again and bulk ferment for approximately 12 hours or until dough has increased in size and has a smooth surface.
After bulk fermentation: coax dough onto floured surface and form into a tight ball then let it rest for 10 minutes. Dust bowl with flour and place dough in bowl and cover for second rise, 1 - 3 hours.
For Cinnamon Raisin Bread: coax dough onto floured surface and form into a flat rectangle. Cover with ⅓ C brown sugar and 1-2 Tbsp cinnamon. Roll or fold dough to desired shape keeping cinnamon sugar inside, place in pan and cover for second rise, 1-3 hours.
Dough should increase in size and appear puffy with bubbles forming under surface of dough.
Preheat oven to 450º. Gently transfer dough into baking dish, score surface of dough for oven spring (rise) and bake 20 minutes with ovenproof cover on and 20 minutes uncovered. Internal temp when done: 190-205º Cool on baking rack for 1 hour before slicing. |
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