SOURDOUGH COUNTRY LOAF RECIPE
This sourdough country loaf recipe produces a slightly open, even crumb with a mildly sour flavor. Delicious as toast, dipped in soup or hearty sandwiches!
Provided by Amy Duska
Categories Side Dish
Time 13h30m
Number Of Ingredients 8
Steps:
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- Autolyse (1 hour): In a mixing bowl, add 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.
- Add salt (1 hour): Add 10 grams of salt to 30 grams of water in a small bowl and stir to dissolve. Add the salt water to the dough and use your hands to work it in until well combined. Cover the bowl and let rest on the counter for 1 hour.
- Bulk Fermentation (3-5.5 hours): Perform 3 sets of stretch and folds, 30 minutes apart. To perform a set, while the dough is still in the bowl, pick up one side with a wet hand. Pull it up and over itself. Turn the bowl and repeat this action on 4 sides of the dough until the bowl has come full circle. (See notes)Cover the dough and allow to ferment at room temperature for 1-3 more hours according to the following temperatures. 68°F (20°C) 2-3 hours70°F (21°C) 2-2.5 hours72°F (22°C) 1.5-2 hours75°F (24°C) 1-1.5 hoursThe dough is ready for shaping when it has risen about 20-30% and has bubbles around the edges of the bowl.
- Shaping: Turn the dough out onto a lightly floured surface and use a bench scraper to form it into a loose ball. Cover and let rest for 20 minutes. Lightly flour the surface of the dough ball and use a bench scraper to turn it over. Final shape the dough by pulling the side nearest yourself up and towards the center of the dough. Repeat on all fours sides of the dough. Flip the dough over, seam-side down, and use your hands to twist the dough on the counter. Cup the dough with your hands and gently pull it towards yourself to create a tight skin on the outside. Flour the outside of the dough ball. Flour the inside of a banneton and place the dough ball into the banneton, seam-side up. Cover the bowl with a large plastic bag and let rest on the counter for 30 minutes.
- Second Rise (8-36 hours): Place the covered dough in fridge to cold ferment 8-36 hours.
- Score and Bake: Remove the dough from the fridge and let sit at room temperature for 30 minutes. Preheat the oven, with the dutch oven inside, to 500°F (260°C) for 30 minutes.Turn the dough out onto a piece of parchment paper and score the top with a razor. Remove the dutch oven and place on stove-top. Use the parchment paper as a sling and lift the dough up and into the dutch oven. Cover, turn oven down to 450°F (232°C) and bake for 20 minutes. Remove the cover and bake an additional 25-30 minutes or until the crust is at the desired color.
- Let the bread cool on a cooling rack for 2 hours before cutting.
Nutrition Facts : ServingSize 1 slice, Calories 157 kcal, Carbohydrate 32 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 325 mg, Fiber 1 g, Sugar 1 g
RUSTIC COUNTRY SOURDOUGH BREAD
This bread taste so good and so easy to make. You let your Kitchen Aide do all the work. The crust is nice and crispy and the inside is perfect. You can make loaves of bread or dinner rolls. Hope you enjoy.
Provided by Nimz_
Categories Sourdough Breads
Time 3h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggs in warm water and let sit for about 10-15 minutes.
- Warm the KA bowl by filling with hot water, dumping it out and towel dry.
- Dissolve the yeast in water in your KA mixing bowl.
- Let stand 5 minutes.
- On speed 1, stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour.
- Gradually add remaining flour or enough that the dough will separate from the sides of the mixing bowl. This should take about 8 minutes.
- Place in a well-greased bowl, turning to grease top.
- Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
- Punch dough down; divide in half and shape each half into a loaf. (These also can be make into dinner rolls.).
- Place loaves in greased 9x5x3 inch loaf pans.
- Brush top with oil.
- Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
- Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans and brush with melted butter.
COUNTRY CRUST SOURDOUGH BREAD
For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. - Beverley Whaley, Camano Island, Washington
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 79mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.
Provided by French Tart
Categories Sourdough Breads
Time 15h
Yield 14 Slices - Medium Loaf
Number Of Ingredients 11
Steps:
- To make the sourdough Sponge.
- Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
- To make the bread.
- When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
- The add in this order: rye flour, salt, sugar and then the white bread flour.
- Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
- Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
- Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
- Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.
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