Now that you have your sourdough starter ready to go! You need a recipe for a simple sourdough bread! So we will start here. This is what I consider the quick sour dough, since we are speeding up the process by adding some active -dry yeast.
Since your wild yeast is new at this point, it will need some help. So you will need to add some active dry yeast. Once your starter has aged a little you will no longer need this boast. I will be adding another post about bread-making with a more mature wild-starter. I will be posting on my Instagram as well.
Beginner Sourdough Bread Loaf
makes 2 loafs
First combine water and yeast in a bowl and set aside to proof, about 5 minutes. Next, in the bowl of your Kitchen-Aid stand mixer measure out 2 cup of your sourdough starter. Make sure you have the bread hook attachment on.
Once the yeast has proofed, add it to your wild yeast in your mixer and mix on low. It will be stringy. Once it is well combined add 4 1/2 cups of flour, add the salt and mix in the Kitchen-Aid mixer on low-middle speed. The dough will be shaggy, if it is still wet add a tablespoon of flour, you may only need one or two tablespoons. Just know the dough will be slightly sticky to the touch. If you add to much flour you compromise on the taste of the bread. The sides of the bowl should be wiped clean from the kneading. Knead the dough for 8 minutes.
If you don’t have a stand mixer. you can put all the ingredients into a large bowl and begin by stirring the ingredients with a wooden spoon. Once mixed, flour your works surface and knead your dough for 8 minutes using the push turn method.
If you used a large bowl clean it and grease it with oil. If you used a stand mixer grab a large clean bowl and grease it. Turn your dough into the bowl and cover with a tea towel or plastic wrap and put in a warm place to let rise for 1 1/2 hours to 2 hours.
Once dough has doubled in size. turn dough out unto a lightly floured surface and split in two. Let rest for 20 minutes. While dough is resting, grease 2 4 1/2″ X 8 1/2″ loaf pans. Shape each half into loafs and put in loaf pans. Cover with plastic wrap or tea towel and let rise for 1 hour to 1 hour & 30 minutes. If you want to bake for tomorrow mornings breakfast, you can put them in your refrigerator overnight and keep covered. The next morning let the pans come up to room temperature before putting them in the oven.
Pre-heat your oven to 450 degrees F. Once oven reaches temperature wait 10 minutes before putting in your loafs. You want the oven hot. Bake at 450 for 10 minutes then drop the temperature to 400 degrees F for 25 minutes. Your total baking time should be 35 minutes.
I hope you enjoy baking your first sourdough loaf!
“But He answered and said, “It is written, ‘MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'”Matthew 4:4