Rustic sourdogh bread

Rustic sourdogh bread

  The gluten in dough that rests overnight relaxes the dough, so bread tends to spread during baking. This sourdough is no exception, except that the sides of the cake pan support the bread, letting it rise higher rather than spreading.

  The great thing about sourdoughs is that no two starters will ever be alike, and even the same starter will change over time. The way you treat your starter also affects the flavor. A well-fed and wellcared- for starter will be mild, while a starter that missed a feeding or two is likely to be more sour. (For more on sourdough starter, see .)

  Like starters, sourdough breads are different from each other. Some rise fast, some slow; some brown more than others. Once you’ve baked with your starter a few times, you’ll get to know its quirks and characteristics and its effects on this recipe. If you don’t want to make your own starter, buy it in dried form online.

Rustic sourdogh bread

SERVES
Time
55 minutes


Ingredients :

  1. 4 ounces (by weight) sourdough starter
  2. 4 cups (18 ounces) bread flour, divided
  3. 11⁄4 cups room temperature water, divided
  4. 1 teaspoon kosher salt 
  5. Nonstick baking spray
  6. Cornmeal, for the pan

On prep da y 1 :

Combine the sourdough starter, 1 cup flour, and 1⁄2 cup water in a stand mixer or a large bowl. Cover and let the mixture sit overnight at room temperature.

On prep da y 2 :

1. Add the remaining 3⁄4 cup water, remaining 3 cups flour, and the salt to the bowl containing the sourdough starter mixture. Knead with the dough hook of the stand mixer or mix by hand until the dough becomes smooth. The dough will be wet and sticky, but don’t be tempted to add more flour.

2. Spray an 8-inch round cake pan with baking spray and sprinkle cornmeal in the bottom of the pan.

3. Form the dough into a ball and place it in the center of the cake pan. Cover the pan loosely with plastic wrap—you need to leave space for the dough to rise—or place the whole pan in a large plastic bag and tie the open end shut. Refrigerate the bread overnight or up to 24 hours before baking.

 On baking day :

1. Remove the pan from the refrigerator and heat the oven to 350°F.
2. Remove the plastic from the pan and bake the bread until it is deep brown and the internal temperature reaches 195°F on an instant-read thermometer, about 5 minutes. Cool completely on a wire rack before slicing.
Other recipes Breads : Here 

Resource : Book LOAF BREADS 13
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