Try my Light Whole Wheat Sourdough for more whole grain goodness. Your beginner recipe here uses g of sourdough starter. The Everyday Sourdough in your book uses only 50g. And why? Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb. Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl? The freeform Dutch oven second rise will only work with dry, low hydration doughs like this one because it will not spread out too much.
Otherwise, it will spread. Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven! When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking.
But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat.
The choice is up to you. Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time? Yes, you can definitely halve this recipe. Bake for 20 minutes lid on and 30 minutes lid off. Check at the 45 minute mark. Store the second dough in the fridge until ready to bake.
Place the dough in a cloth-lined floured bowl seam side down and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up. Open up the cloth overhang to reveal the dough in the bowl.
Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored. NOTE: Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first I fluff it with a fork directly in the bag , then lightly spoon and level it into the cup.
Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Buy now. Did you find this post helpful?
By leaving a star rating and review, it will help others find my recipes and tutorials too. As always, thanks for your support! Your email address will not be published.
Notify me if Emilie replies to my comment. This is my first tome baking bread, and your recipe is easy to follow and delicious! Thanks so much! Hi Brandi! Yes: you can hold the other half in the fridge until ready to bake. Shape it, place it in a cloth lined and floured proofing basket, cover, and do the second rise in the fridge.
Thank you for this recipe! Anyway, I absolutely loved this recipe and so do my kids. Not surprised because I love all your other recipes such as carrot cake, sourdough sandwich bread, cinnamon bread. Thank you!!! Sarah, you are too funny. My fridge is totally crammed! Thanks for taking the time to comment.
Hi Michael! I have a few roll recipes in my book Artisan Sourdough Made Simple. Would highly recommend :. Fabulous demistification of the process. Thanks to my daughter for pointing your web page out. Am now even using the discard recipes as well! Emilie I have been following your recipe for two years now. I always struggled with sourdough and you have given me a tuturial that has been fun as well as educational.
I have to admit I make pretty good sourdough time after time thanks to this blog! Thanks Emilie Ps your book is great too Rod. Rod, thank you so much. I appreciate your support too. Happy baking! Have you tried baking your sourdough bread in a ninja foodie?
If so, how did you do it? Thank you! Love your recipe and directions. Have been using it for some time now. Hi Tina! Sounds pretty cool though, if it could work :. Hi there! The baking times are correct. However, all ovens are different especially convection. This is my 3rd attempt and it turns out to be amazing. The smell, the outlook, and the taste are just perfect. Better than store-bought. I can be proud of myself. Linda, this is fantastic! Thanks so much for stopping by to comment.
Enjoy and happy baking : x E. Hi Liz! Yes: always keep a portion of leftover starter to keep the feeding cycle going. I am so frustrated. I made wonderful bread following your instructions but had to sacrifice my starter when we went away for a while and turned off the fridge freezer.
I live in Spain and it was very hot during the summer but it is much cooler now but still no success, after weeks of patience. Any thoughts? Hi Karen! I know, sourdough starters can be a bit frustrating in the beginning. To build lots of gluten from the get-go, bakers employ a technique known as autolyse, in which flour and water are mixed and left to rest, usually before adding the starter.
During autolyse, gluten bonds form that create the basic structure of the dough. As little as 30 minutes of autolyse can be effective, but generally speaking a couple of hours is optimal. It will give your gluten a head start and decrease the amount of mixing down the line. Make sure the starter is ready to use perform a float test. When the sudsy bubbles on the surface of a starter form a dome and it appears on the verge of collapse, drop about a teaspoon of starter into a small bowl of room temperature water.
If it floats, the starter is full of gas and ready to use ripe. If it sinks, let it sit, checking every 30 minutes, until you see even more activity and then try the test again. Combine the autolyse and starter. Add grams of ripe starter to the bowl with the flour-water mixture. Pinching with your thumb, forefinger and middle finger on one hand and rotating the bowl with the other, mix until the starter is completely incorporated.
Assess texture and add salt. At this point, the dough should be wet but also extremely extensible having the ability to stretch without snapping back. Sprinkle 20 grams salt and 20 grams of water across the dough, and pinch, as before, to incorporate. Cover with a damp towel and let sit for 10 minutes. Adding salt tightens the gluten network, so the dough will go from very extensible to more elastic having the tendency to snap back after being stretched and stringy.
Mix the dough. Uncover the dough. Slide a wet hand down along the inside of the bowl and underneath the dough. Grasp a handful and stretch it upward until you feel resistance, then fold it back onto the dough mass. Repeat this motion continuously for 10 minutes, rotating the bowl about 90 degrees each time.
As you work the dough, it will progress from very slack and sticky to smoother and more elastic. Check if the dough has built enough gluten perform the windowpane test. After 10 minutes of mixing, pinch off a golf ball-size piece of dough and gently stretch it with your fingertips, working it both longer and wider until you have a thin, even membrane through which light can pass. If the dough tears before this point, continue to mix and check again every 10 minutes.
Your bread will still turn out. Use a flexible bench scraper to scrape dough out onto a clean surface. Rinse the bowl to remove any dried flour, then return the dough to the damp bowl. This will help determine if the dough has developed sufficient gluten to give it strength, which enables it to hold its shape.
Mark where the dough hits the side of the bowl with a piece of tape. Note the time, and the temperature of the dough. It should be 76 degrees to 80 degrees. Cover the dough with a damp towel and let sit for 60 minutes. Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this see tips below. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from hrs.
You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam.
Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray. Slash the top a few times with a sharp knife, if you like, then bake for mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more.
Back to Recipes Chicken slow cooker Veggie slow cooker See more. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. Day 4: Weigh out grams starter, and discard any remaining starter. Repeat step 6. Day 5: Weigh out grams starter, and discard any remaining starter. By the end of day 5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "rivulets" on the surface, full of finer bubbles.
Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. If your starter hasn't risen much and isn't showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous risen, bubbly starter.
Note: see "tips," below. Once the starter is ready, give it one last feeding. Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below. Remove however much starter you need for your recipe — typically no more than grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus grams to keep and feed again.
Transfer the remaining grams of starter to its permanent home: a crock, jar, or whatever you'd like to store it in long-term. If you're storing starter in a screw-top jar, screw the top on loosely rather than airtight.
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