I finally had the chance to make a true sourdough bread from my homemade starter. I have been using the pour-off from the starter for various things, including pretzel knots and sandwich bread (recipe coming soon!). However, this is my first bread that I can say has a true sourdough flavor. This recipe is adapted from Nancy Baggett’s Kneadlessly Simple, a book on no-knead breads.
San-Francisco Style Sourdough Bread
- 3 1/2 c. (17.5 oz.) bread flour or all-purpose flour (I use all-purpose with Sir Lancelot flour as the extra flour)
- 1 3/4 t. salt
- 1/4 t. instant yeast
- 1 T. vegetable oil
- 2/3 c. sourdough starter
- 1 1/2 c. whey
Stir flour, salt, and yeast in large bowl. Whisk oil, starter, and whey in another container, then add to the dry ingredients. You will want a very stiff dough, so add extra flour if needed. Spray with oil, cover with plastic wrap, then refrigerate 3-10 hours. Let rise at cool room temperature 18-24 hours.
Stir dough, adding extra flour if necessary. Fold sides toward center then let rest 10 minutes. Sprinkle with 3-4 T. of flour, and work flour into dough. Dust with flour, then form dough into a round. Transfer to an oiled Dutch oven. Dust with flour again and cut cross-hatches (3 parallel slices bisected by 3 parallel slices in the opposite direction) across the top. Cover pot and let rise 1 1/2 to 2 1/2 hours until doubled.
Preheat oven to 450 degrees. Reduce heat to 425. Bake covered for 55 min. Uncover and sprinkle top of dough with water. Bake approximately 10 min. Cool on rack for 10 min. Cool thoroughly.
Note: You will really be able to smell the ripe starter doing its work after the second rise. I got a big whiff of alcohol when I took the plastic wrap off!