Bake-a-thon 2015: Day 1
Bake of the day: Basic Sourdough Bread
First up is a basic sourdough bread. I already have a basic sourdough sandwich bread on the blog that is made with very few ingredients. This one has some fat and potato flour for a more softer crumb and a fluffier bread.
Here’s the link to my Sourdough starter recipe. I try to feed it at least once every 2~3 weeks. My family likes soft crumbed bread more than the crusty ones, so I’m always on the lookout for new recipes. This recipe from King Arthur is a winner and it was liked by the kids and the adults as well.
Recipe adapted from King Arthur Flour:
Basic Sourdough Bread
- 1 cup All purpose flour
- 1¼ cups Wholewheat flour (or use 2¼cups of all purpose )
- 1½ cups Sourdough Fed Starter
- ¼ cup Potato flour
- 1½ tsps Yeast Instant
- 1½ tsps Sugar
- 1½ tsps Salt
- 1 tbsp Olive Oil
- ½ cup Water Lukewarm
- Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, pliable dough is formed.
- Transfer to a lightly greased bowl, cover and set aside for 45~60 minutes or until puffy and almost doubled in volume.
- Lightly grease a 9"x5" loaf pan.
- On a lightly greased work surface, gently deflate the dough, and form it into a 9" log. Place the log seam side down in the prepared pan. Cover with a lightly greased wrap and let rise for 60~90 minutes, until it crests about 1" over the rim of the pan.
- Preheat the oven to 350°F.
- Bake the bread for 40~50 minutes or until it's light golden and a digital thermometer inserted into the center reads 190°F.
- Remove the bread from the oven and after a couple of minutes turn it out of the pan onto a wire rack to cool. Slice when the bread is completely cool.