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Ingredients
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Sourdough Bread
Toppings
Method
Sourdough Bread Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Mix well to distribute the salt evenly.
- 2
Adding Water and Starter
Make a well in the center of the dry ingredients and add the sourdough starter and water. Mix until a shaggy dough forms.
- 3
Kneading
Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- 4
First Rise
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours, or until it doubles in size.
- 5
Shaping the Loaf
Once risen, turn the dough out onto a floured surface and gently deflate it. Shape it into a loaf by folding it over itself and tucking the ends under.
- 6
Second Rise
Place the shaped loaf into a greased loaf pan, cover it, and let it rise for another 2-3 hours until it puffs up.
- 7
Preheating the Oven
Preheat your oven to 450°F (230°C) during the last 30 minutes of the second rise.
- 8
Baking
Once the loaf has risen sufficiently, bake it in the preheated oven for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped.
- 9
Cooling
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
