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Sourdough Bread

           
 
Making sourdough bread is long term commitment but the great flavour is the pay-back!
 
 
Intermediate Serves
SKILL LEVEL 2 loaves
 
 
Fleischmann's®
 
 
Ingredients
 
1-1/2 cups sourdough starter
4 to 5-1/4 cups bread OR all-purpose flour* (may also substitute up to 2 cups with whole wheat flour)
1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
OR Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons salt
1 cup water
Cornmeal
 
 
 
Associated Recipes:
 
 
 
Instructions
 

Stir sourdough starter before measuring.  Measure out 1-1/2 cups sourdough starter and bring to room temperature.

Traditional Active Dry Yeast method:  Combine 2 cups flour and salt in a large mixer bowl.  Combine yeast and 1 cup warm water (100° to 110°F) in a small bowl for 10 minutes.  Add yeast and starter to flour mixture, beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Beat 2 minutes at high speed.  With spoon, stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth, about 8 to 10 minutes.  Place in greased bowl, turning once to coat top.  Cover; let rise in warm draft-free place until doubled in size, 30 to 60 minutes.  Punch dough down.  Proceed with shaping and baking directions below.

Quick-Rise Yeast method**:  Combine 2 cups flour, undissolved yeast and salt in a large mixer bowl.  Add water (120° to 130°F) and starter to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Beat 2 minutes at high speed.  Stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth, about 8 to 10 minutes.  Cover dough and let rest 10 minutes. 

Shaping and Baking – Both Methods:  Remove dough to lightly floured surface, divide in half.  Roll each half to 12 X 9-inch rectangle.  Beginning at long end, roll up tightly.  Pinch seams and ends to seal.  Taper ends by gently rolling back and forth.  Place, seam sides down, on a large greased baking sheet sprinkled with cornmeal.  Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.

With sharp knife, make 4 or 5 diagonal slashes (1/2-inch deep) across top of each loaf.  Bake at 400°F for 35 to 40 minutes or until done.  For crispy crust, spray loaves with water just before baking and every 5 minutes during the first 10 minutes of baking time.  Remove from baking sheet; let cool on wire rack.

*The amount of flour needed varies according to the consistency of the starter.
**While Quick-Rise Yeast can be successfully used, for best sourdough flavour, we recommend using Traditional Active Dry Yeast for this recipe.

TO MAKE ROUND LOAVES:  Divide dough in half.  Shape each half into 5-inch ball.   Place on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.  With sharp knife, make 4 slashes (1/2-inch deep) in crisscross fashion on top of each loaf. Spray with water and bake as directed.

VARIATION:   Replace 3/4 cup water with 3/4 cup plain yogurt, buttermilk, or flat beer.

NOTE:  To achieve a stronger sourdough flavour, allow sourdough starter to ferment 4 to 6 weeks.     

            

 
Total Time
 
Bake Time 35 to 40 minutes
Rise Time 1 hour, 45 minutes
 
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
 
Calories  
Fat / Lipides  0 g
Saturated / saturés   g
 
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
 
Cholesterol / Cholestérol   mg
 
Protein / Protéins   mg
 
Sodium   mg
 
Potassium   mg
 
Calcium   mg
 
Iron / Fer   mg
 
 

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