Farmstead Sourdough Bread

At least 4 days in advance prepare sourdough starter! (See previous post)

The first time I made this bread I only let the starter sit for two days, It is definately better after four. I really liked this bread, it does get a little bit dry after a day or two, but still good enough for a peanut butter and jelly sandwich. It isn't hard to make and I must admit I love the smell of sourdough. I think it would make awesome french toast! I'll give it 4 1/2 stars.

This makes 2 9x5 inch loaves

1 1/2 cups warm water (105-115 F)
1 Tablespoon (1 package) active dry yeast
1 Tablespoon sugar
1 cup sourdough starter
8 Tablespoons (1 stick) unsalted butter, melted
1 Tablespoon salt
51/2 to 6 cups unbleached all purpose and/or bread flour
1/4 cup fine yellow or white cornmeal, for sprinkling (I didn't actually use this)

1. Sprinkle yeast and a pinch of sugar over 1/2 cup warm water in a small bowl. Stir
until dissolved and let sit until foamy, about 10 minutes.




2. In a large bowl mix together sourdough starter, remaining water, sugar, melted butter, salt and 3 cups of flour. Mix (by hand or with mixer) until smooth. Add yeast.


Add the remaining flour 1/2 a cup at a time until you have a soft dough that forms a ball. If you are using a mixer switch to a wooden spoon when it gets to stiff to use.

3. Place dough on a lightly floured surface and knead for 10-15 minutes.



(the book says 1-2 for machine mixed, 3-4 for hand mixed) The thing is, the longer you knead the stronger the gluten is. So the shape is much better and the texture as well.

4. Place in a greased container, turn to coat. Cover with plastic wrap and let rise at room temperature for 1 to 1 1/2 hours, or until doubled. Gently deflate, divide into two pieces and shape. Place in greased pans until doubled in bulk, about 1 hour.




5. Twenty minutes before baking preheat oven to 350 F. Bake 35-40 minutes (10 minutes longer in clay pans). Or until desired color. Loaves are done when you tap on them and hear a hollow sound. Immediately remove from pans (otherwise moisture gets trapped and they are all soggy). Place on wire racks, completely cool before slicing.