Everyday Sourdough Bread Loaf Recipe
This versatile dough is my base for all loaves including sandwich loaves, jalapeno cheddar, garlic and herb, as well as my mini loaves (bread bowls). Easy, reliable, and delicious.
Ingredients
- 2 Cups Active Starter
- 2 Cups Filtered Water
- 5-8 Cups Flour, any
- 1 1/2 T Real Salt
- 1-2 T Vinegar Optional, dough conditioner
Instructions
- In large bowl, combine starter and water.
- Stir until smooth consistency.
- Begin adding flour 1 cup at a time, stopping after 5 cups.
- Add salt and vinegar, if using.
- Using dough whisk or bread machine, begin kneading for 5 mins.
- Continue adding flour 1/2 cup at a time until desired consistency is achieved.
- Knead for an additional 8 minutes.
- Cover dough and set aside to allow for fermentation and rise, approximately 90 minutes, depending on environment and starter activity.
- Once dough has doubled in size, turn out onto prepared surface and punch down.
- Divide and shape dough as desired, adding optional flavoring, toppings, and/or braiding techniques.
- **Place dough in prepared pan(s) and allow to rise until dough has filled pan 90% or doubled in size. This could be a few hours depending on environment and starter activity.
- Bake loaves at 375°F for 25 mins with a dish of hot water on bottom shelf of oven.
- Allow to cool thoroughly before enjoying.
- Remember the rule of 3's with homemade bread. This will remain fresh 3 days on the counter, 3 weeks in the refrigerator, and 3 months in the freezer.
Video
Notes
** Loaves can be placed in refrigerator overnight or freezer at this point for later use. Simply bring out and allow to come to room temperature and rise before baking.
