25, 2021
Think sourdough is out of your reach?
Having the sourdough rise two different ways.
Traditional sourdough bread uses only sourdough starter culture, a natural yeast.
It yields a rich flavor.
But natural leavening is much fussier than commercial yeast.
It takes more time.
The temperature has to be just right, and so does your starter culture.
Any glitches along the way and sourdough can turn out more like a brick than a bread loaf.
Our recipegives you the tangy flavor of sourdough starter plus the fast, reliable rise of active dry yeast.
The result is two luscious loaves with light, airy crumb structure.
Thesourdough starterstill will have to be made ahead of time, so build in a week to be safe.
But once its going, the rest is easy!
If youre new to sourdough, be sure tofollow the journey of one of our culinary producers.
She made it for the first time andlovedthis recipe.
Leave yourself about a week of lede time.
To make a starter at home, follow oureasy how-to guide.
The mixture should be bubbly and smell sour.
Cover the starter tightly and pop it in the fridge.
Be sure to feed it regularlyevery day if kept at room temp or weekly if kept in the fridge.
Give this a quick whisk and add the sourdough starter.
This should create a foamy, rich-smelling mixture.
Use the dough hook for best results.
When this mix has come together, add in the remaining flour to make a dough.
The dough will be soft, but it will come together in the next step.
This should take about eight minutes.
If you want to back up your workout for later, you canknead the dough in a stand mixer.
Let it rise in a warm place until doubled in size.
This should take about an hour.
Youll know thebread has risen enoughwhen you poke the dough, it springs back about halfway.
Lightly flour a surface and turn the dough onto it.
With your palms, shape the dough into loaves.
Place each in a greased 84-inch loaf pan and cover with a towel for the second proof.
Like last time, let the dough proof in a warm, humid environment.
After 45 minutes, your bread should have grown.
Step 7: Bake
Bake at 375 for 30-35 minutes, or until golden brown.
For best results, bake the bread on the middle oven rack.
After placing the bread on the rack above, carefully pour about 1/3 cup of water into the skillet.
Once you master this recipe, learn how to makeezekiel breadfrom scratch or try some of thesesourdough discard recipes.
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