SOURDOUGH BREAD RECIPE

INGREDIENTS

3/4 cup beginning sourdough (mature and active) 1 1/4 cups non-chlorinated tepid water 1/2 teaspoon salt, 1 tablespoon honey, 3 1/2 cups all-purpose flour

STEP-1

Combine the starter and water with a whisk in a large mixing basin. Add salt, honey, and approximately 2 cups of the flour. After mixing until smooth, set aside for 15 to 30 minutes.

INSTRUCTION

STEP-2

Add sufficient flour to form a pliable dough. Once on a floured surface, proceed to knead the dough briefly.

STEP-3

In a large basin that has been sprayed with nonstick spray, place the dough. Ferment and rise under cover for a minimum of 6 to 8 hours, and a maximum of 24 hours.

Step-4

After shaping the dough into a round loaf on a floured counter top, transfer it to a greased cookie tray. Allow it to rise until it has doubled, which typically takes between one and two hours. Cross openings through the top.

Step-5

As the dough begins to rise, preheat the oven to 425 degrees. Twenty-five to thirty minutes, or until golden brown. To achieve a darker crust, the cooking time can be extended. Spread butter that has been melted over the bread, if desired.

Step-6

Place the cooled bread on a cooling stand. For optimal slicing, permit it to chill for a minimum of 30 minutes.

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