Last week I shared my recipe for Homemade Sourdough Starter, as well as our family’s favorite Sourdough Pancakes. After baking a few loaves of bread this weekend, I was able to get some good pictures of my Homemade Sourdough Bread.
This bread is outstanding and has a nice tangy flavor, chewy crust and a medium crumb (fine to small holes), which makes it an excellent sandwich bread. One of my favorite things is a thick slice of buttered sourdough toast in the mornings for breakfast!
Once your sourdough starter is ready, make sure it’s at room temperature for using in recipes. If you want a prominent tangy flavor, you’ll also have to do a portion of this recipe the day before you want to eat it, which is a true lesson in patience for me.
First you’ll need 1 cup of room temperature sourdough starter, 1 cup lukewarm water and 2 cups all-purpose flour. Mix these ingredients in a medium bowl, cover with plastic wrap and let stand at room temperature overnight.
If you’re just venturing out into baking bread and looking for a less involved, more traditional bread recipe that doesn’t involve sourdough, I highly recommend my sister’s Homemade White Sandwich Bread recipe!
The complete recipe is as follows:
Homemade Sourdough Bread
- 1 cup sourdough starter
- 2 cups lukewarm water
- 6 cups all-purpose flour
- 1 packet dry yeast
- 1 tablespoon salt
- 1/4 cup olive oil
- cornmeal to dust the pan
- The night before baking bread, combine starter with 1 cup lukewarm water and 2 cups flour in a large bowl.
- Cover tightly with plastic wrap and let stand at room temperature overnight.
- The next day, dissolve the yeast in the remaining cup of water in a small bowl. Let stand for 5 minutes, stir into the sourdough mixture.
- Beat in salt, olive oil and enough flour to make a soft dough.
- Transfer dough to a floured board and knead, adding more flour as needed, until smooth and elastic, about 10 minutes.
- Transfer to a greased bowl, cover with plastic wrap and let stand in a warm place until doubled in size (about an hour).
- Punch down dough and transfer to a floured board.
- Knead briefly, adding flour to keep from sticking, and shape into 2 round or oval loaves.
- Dust baking sheet with cornmeal and place loaves on top.
- Make a few slashes in the top of the loaves.
- Cover loosely with flour-dusted dish towel and let rise in a warm place for about an hour.
- Preheat oven to 450 degrees.
- Bake bread for 20 minutes at 450 degrees.
- Reduce temperature to 400 degrees and continue to bake another 20 minutes or until the loaves sound hollow when tapped.
- Cool on a rack before slicing.