Sourdough Bread
You will need a sourdough starter for this recipe. There is no added yeast, you are going to use naturally occurring yeast. This sounds good and I am looking forward to making it. This does take time however.
Equipment
- Oven
- Bread Pans (two 4x8 inch)
Ingredients
- 1 cup sourdough starter, room temperature, read Step 1
- 1½ cups luke warm water
- 1½ tablespoons salt
- ¼ cup sugar
- ½ cup vegetable oil
- 6 cups all purpose flour
Instructions
- Remove the starter from the fridge and let it sit on the counter overnight to ensure an even room temp. Remember, after you take out the 1 cup of starter, replenish the starter with 1 cup of water and 1 cup of flour, and a pinch of sugar, mix and let sit on the counter for a few hours, then return to the fridge.
- In a large glass bowl, mix the sugar, oil, salt, water, and starter, mix in the flour until the last cup, add that a little at a time, you may need a bit more, or a bit less to get the right consistency. Should form a nice ball of dough. Turn the dough out onto a work surface, put a small amount of oil in the bowl and rub it around to coat the bottom and sides, return the dough to the bowl and flip that around to lightly oil that as well, cover with a towel and let rise overnight.
- The next day, grease 2 bread pans lightly with butter, then punch down the dough, divide in half, shape a little to fit the pans and put each half in each bread pan. Allow the dough to double in size. This can take hours so have some patience, and start on this step in the early morning.
- Once the loaves have doubled, bake in a 180° C (350° F) oven for 40-45 or until the bread is golden brown and taps hollow. Remove from the oven and turn out on a wire rack to cool.
Notes
Shortcut: Sourdough Starter.
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