Freshly Baked Bread - Sourdough Recipe
This chewy, crusty loaf is a cult favorite here at Ginger and Baker. Some like it toasted so they can fill all the nooks and crannies with butter. Others swear it makes the best sandwich in the land. Each 2 pound loaf, has 12-18 slices, and makes 6-8 sandwiches, or lasts for 1 car ride home.
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Ingredients
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Sourdough Bread Ingredients
Method
Baking Instructions
Prepare the Dough
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy. Then, add the sourdough starter and mix well.
Mix the Flours
In a separate bowl, mix the all-purpose flour, whole wheat flour, and salt. Gradually add the flour mixture to the yeast mixture, stirring until a shaggy dough forms.
Knead the Dough
Turn the dough out onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
First Rise
Place the kneaded dough into a lightly greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 4-6 hours, or until doubled in size.
Shape the Loaf
Once risen, turn the dough out onto a floured surface and gently deflate it. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan.
Second Rise
Cover the shaped loaf with a damp cloth and let it rise again for 1-2 hours, or until it has risen above the edge of the pan.
Preheat the Oven
Preheat your oven to 450°F (230°C) while the dough is rising.
Bake the Bread
Once the dough has risen, bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Cool the Bread
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.