Sourdough Bread

Sourdough Bread

StreuselFresh.  Crusty.  Sour.

When I was 14 I lived in Monterey California.  Growing up in the Air Force we only lived there for 3 months but it was a wonderful time.

We lived close to the bay and on the weekends my family and I would go to a wonderful bakery in Pacific Grove and get fresh pastries and even better – fresh, hot, sourdough bread.  Before living there I had not had sourdough bread before.  It’s been my favorite bread ever since.

I have baked a lot of different things but never ventured into sourdough until now.  First it was pancakes, now this hearty bread.  After some friends tried it they said this bread would make the perfect bread bowl for soup.  I couldn’t agree more.  It also makes a good bread for grilled cheese with apples.

Grilled Butterkase and Apples

Country Wheat Sourdough

makes 4 boules – perfect for soup bowls

 

Print this Recipe

 

12 oz. starter

5 to 6 c. all-purpose flour

1/2 c. wheat germ (you can omit this if you want white sourdough)

2 c. warm water

1 T. salt

 

adapted from Breads from the La Brea Bakery by Nancy Silverton given to me at the Cook Street Artisan Bread Baking class

Sourdough Part1

Combine all of the ingredients (except salt and half of the flour) into the bowl of a stand mixer.  Using the kneading hook, knead the dough, slowly adding more flour until a ball forms.  Let sit for 20 minutes covered and then add the salt and knead the dough until smooth.  Cover again and let rise  for 3 to 4 hours.  Turn out onto a floured board and cut the dough into four pieces.

Sourdough Part 2

Form each piece into a ball by turning the dough in on itself.  Place the dough on parchment or a silicon mat on two baking sheets.  Cover with plastic and place in the refrigerator overnight.  The next morning pull the baking sheets out of the refrigerator and let warm to room temperature for 2 to 3 hours still covered in plastic wrap.

Sourdough Part 3

Pre-heat the oven to 450 degrees Fahrenheit.  Also place an oven-safe dish with water on the bottom rack of the oven to create a steamy oven.  Uncover the first baking sheet of boules and slash a deep slash into the top of each boule to allow for expansion.  Place in the oven.  Spray the sides of the oven with water from a spray bottle in the first minute of baking.  Bake about 20 to 25 minutes or until dark and crusty.

 

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