First Sourdough Recipe
So far on my adventures into making sourdough bread:
My starter, Fido pronounced Fi-Dough, has been growing for a week now so it was time to make my first loaf. Sourdough bread comes in two varieties depending on the source of the leavening agent, ie source of the yeast. Regular bread uses commercial yeast while Leaven Sourdough uses only the wild yeast in the starter. Many sourdough breads use a combination of the wild yeast from the starter as well a boost with commercial yeast. In that case the starter is there more for flavour rather than to raise the dough. This recipe is from King Arthur Flour and is their recommended first sourdough. I tweaked the metric recipe some as well as optionally adding raisins.
Recently I had a request to make this bread without salt for a salt restricted diet. I had an extra loaf and was amazed how much I enjoyed it. As a result I lowered the amount of salt from 2 1/2 to 1 tsp.
I also thought it would be interesting to make a raisin bread without lots of sugar or cinnamon with one of the loaves. The sweetness comes just from the raisins only.
- ___ Sourdough Starter - 1 cup (300 g)
- ___ All-purpose Flour - 5 cups (650g)
- ___ Sugar - 1 TBSP (13 g)
- ___ Instant Yeast - 2 tsp (6 g)
- ___ Fine Sea Salt - 1 tsp (6 g)
- ___ Warm Water - 1½ cup (355 g) (~95°F/35°C)
Can use room temperature beer or milk
- ___ Raisins - 1 cup - chopped (optional)
- Olive Oil (optional)
- Measure sourdough starter into mixer bowl.
- Measure flour, sugar, yeast and salt into a large bowl and stir.
- Start with beater on your mixer - not hook.
- Add dry ingredients and water to the mixer bowl alternating back and forth.
- When the mixer begins to labour, switch to dough hook and knead 4 to 6 minutes until dough is smooth and elastic.
- If adding raisins, knead them by hand into the dough. I find adding them before kneading with a mixer tends to pound them too much.
- Place in a large bowl sprayed with nonstick cooking spray. I use the one I measured the flour in.
- Cling wrap
- Ferment 90 minutes
Ferment Ripe Test
- Punch dough down.
- Divide into two equal pieces and form in pans.
- Proof 60 minutes. Proof Ripe Test
- Heat oven 15 min to 425°F/220°C/Gas 7 - Hot
- Wash with olive oil. Can use water. Score loaves.
- Bake for 25-30 minutes
or until a thermometer inserted into the center registers at least 190°F/88°C.
- Cool on a wire rack.
I did an interesting modification today. I use room temperature beer instead of water and washed the loaves with olive oil.