Sourdough Bread Making- A picture tutorial

Posted on Updated on

My friend Ashlee did this fantastic picture tutorial last night on making sourdough bread. She posted the images on Facebook. I wanted a way to pin the tutorial, so I asked if this info could be blogged. She said yes, so here you go.

Around 7 or 8 pm, I take starter out of the fridge and dump about 3/4c active starter into my mixing bowl. Don’t scrape the jar clean!

20130308-104507.jpg

Combine your 3/4c starter with 1c water and 1.5c ww flour. It may be thinner or thicker, depending on the initial consistency of your starter That’s ok.

20130308-104551.jpg

Cover with a plate or plastic wrap and forget about it until morning.

20130308-104627.jpg

Replenish your starter.

Add 3/4 cup each of water and flour, mix well. Let sit on counter a couple of hours (usually by the time I’m ready for bed) until…

20130308-104746.jpg

…it looks like this. It may have swelled a little, but should definitely have some bubbles. It is quite active and happy, so stick it back in the fridge until you’re ready to bake again.

20130308-104807.jpg

Next morning- See how nice and bubbly it is now? It is ready to bake with.

20130308-104922.jpg

Add 1.5c white bread flour, 1/2c ww flour, 2t salt, about 1T butter or lard, 1 egg, and a tablespoon or two of honey. (Coconut oil seems to make a heavy loaf)

20130308-104955.jpg

Mix with the paddle until the dough forms a loose ball.

20130308-105026.jpg

Switch to the dough hook and knead on low-med until the dough is smooth and tacky but NOT sticky. I had just pinched the dough in this pic; notice that none stuck to my fingers? You may need to add a little more flour or water to get the right consistency. Add small amts at a time though, and let it mix for a few minutes before any more changes. When it’s’ ready, cover bowl. Don’t oil the bowl! Has your bread ever had big holes inside? It’s because you oiled it. It causes the dough not to stick to itself when you shape it. So no oil yet! Leave dough until…

20130308-105104.jpg

Approx 1pm-Cover and leave dough until it has ALMOST doubled in sz, but not quite. Shape your loaf. Use water on your hands and counter if the dough is too tacky.

20130308-105138.jpg

After shaping your loaf, put it in your greased pan. Either turn the dough to coat with oil or brush/spray some on top. Cover with bunched up plastic wrap so that as it rises the plastic wrap doesn’t get tight on top. Loosen as needed during rising.

20130308-105229.jpg

Approx 4:30 pm–Ready to go in the oven! A well-preheated 350.

20130308-105300.jpg

Bake until internal temp is between 190 and 195. Brush with butter/oil while still hot.

20130308-105330.jpg

Remove from pan and cover with damp tea towel until cool. Your crust will be soft and lovely.

20130308-105404.jpg

Hello sandwich bread! This loaf had a pleasant and mild sourness to it. If I wanted it more sour I would let the dough rise somewhere cooler for a slightly longer time, probably baking it around 8pm instead of 430.

20130308-105449.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s