Homemade Sourdough Bread
Ingredients
Scale
- 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
Instructions
- 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.
Find it online: https://jennifercooks.com/homemade-sourdough-bread/