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Recipes > Rustic Sourdough Bread 2 > ?srsltid=AfmBOopVeG2S_VQBbjBfPsIPVOkBCYCht7FBCaQWCVvQzRNxHAqV6l4M

Rustic Sourdough Bread

Recipes > Rustic Sourdough Bread 2 > ?srsltid=AfmBOopVeG2S_VQBbjBfPsIPVOkBCYCht7FBCaQWCVvQzRNxHAqV6l4M

Rustic Sourdough Bread

Recipe by RedmanShop

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RedManShop
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This chewy loaf of sourdough bread has rich, deep, flavor with mild tang. Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to snuff. Whether you're new to baking sourdough bread or you're looking for a reliable and relatively quick sourdough bread recipe, you'll want to give this a try.

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Prep

12 mins

Bake

25 to 30 mins

Total

3 hrs 7 mins

Yield

two 10" loaves

Ingredients

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Cake

  • Ripe (fed) Sourdough Starter — 1 cup (227g)
  • Water (lukewarm) — 1 1/2 cups (340g)
  • Instant Yeast* — 1 to 2 teaspoons
  • Table Salt — 2 1/2 teaspoons (15g)
  • Unbleached All-Purpose Flour — 5 cups (600g)

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Instructions

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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, kneading to form a smooth dough.
  2. Allow the dough to rise in a lightly greased, covered bowl until it’s doubled in size, about 90 minutes.
  3. Gently divide the dough in half; it’ll deflate somewhat. Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes.
  4. To make fat oval loaves of sourdough bread, elongate each ball of dough you’ve preshaped by gently rolling it back and forth on an unfloured work surface several times. For longer loaves, continue rolling until they’re about 10″ to 11″ long.
  5. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
  6. Spray the loaves with lukewarm water and dust generously with flour.
  7. Make two fairly deep diagonal slashes in each; a serrated bread knife wielded firmly or a lame, works well here.
  8. Bake the sourdough bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.
  9. Store sourdough loaves loosely wrapped, for several days at room temperature; freeze for longer storage.

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Artisan Sourdough

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