Old Fashioned Sourdough Bread Food

OLD FASHIONED SOURDOUGH BREAD RECIPE

Steps:

• Pour the hot milk into the bowl of a stand mixer *. Sprinkle yeast over the milk.
• Add the baking powder, canola oil, salt, sugar, baking soda, and flour.
• Using the dough hook, mix ingredients on medium speed until well combined. Next, put the mixer on medium speed and knead for 4 to 5 minutes. The dough should be slightly sticky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
• Transfer batter to a large bowl sprayed with cooking spray. Cover the bowl and let the dough rise in a warm place for 30 minutes or twice.
• Divide the dough into two loaves and place them in greased 8 × 4 or 9 × 5 loaf pans.
• Cover the loaf pans and let the dough rise for another 20 minutes.
• Preheat the oven to 400 degrees Fahrenheit.
• Discover the bread molds. Lightly brush the top of the dough with oil.
• Bake the bread for 25 to 30 minutes. The top should be golden brown, and the buns should feel hollow when pressed.
• Let the loaves cool for 10 minutes in the pans, then place them on a wire rack to cool completely.
• Store in a tightly closed case.

CLASSIC SOURDOUGH BREAD

Steps:

• Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water).
• Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic.
• Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size.
• Knead the dough until it's smooth, knocking the air out. Roll into a ball and dust with flour.
• Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours.
• Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7.
• Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack.

EASY HOMEMADE SOURDOUGH BREAD RECIPE FROM 1869

Steps:

• In a large mixing bowl, combine flour and salt, stirring until combined.
• Add sourdough starter, molasses (or sugar), and water, stirring until combined. Unlike other bread recipes, the dough for this bread will feel wet and sticky rather than dry.
• (Optional: If you do not want any sour flavor or tang in your finished loaf, add the 1/2 tsp. of baking soda and mix until well combined. Be aware, though, that the bread will not be true sourdough bread with the addition of the baking soda.)
• Knead the wet dough for a minute or two. This part will be messy. I usually just keep the dough in the bowl to knead it to avoid extra mess on the counter. This type of bread doesn't need to be kneaded as thoroughly as other bread recipes.
• Place dough into a greased 9x5 inch bread pan. Cover with a damp dish cloth or tea towel, with another dry towel over it and let rise for about 8-14 hours, or until fully risen. You want the dish towel touching the bread to stay damp because that will help to prevent the top of the dough from drying out and forming a crust, which could prevent the dough from rising as much. (I find it convenient to prepare my bread dough in the evening and then bake it the next morning.)
• Once it has risen, the dough should be light and fluffy and form an indentation when you press your finger into it. (If you have a glass bread pan, you can see little bubbles in the dough through the sides and bottom of the pan.)
• Bake at 350 degrees for about 45-50 minutes or until bread is golden brown and sounds hollow when you tap on it.

CHEF JOHN'S SOURDOUGH BREAD

Steps:

• Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
• With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
• Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
• Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
• Cover and refrigerate 12 hours to slow the fermentation process.
• Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
• Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
• Transfer to a rack to cool completely (do not slice loaf while it is still warm).