Sourdough Bread made from scratch using a homemade starter. This finely textured loaf will stay fresh longer due to the starter and olive oil. Makes two loaves.
5 1/2 cups All Purpose Flour
1 cup Sourdough Starter, fed and ripe
1 2/3 cups warm Water
2 teaspoons Salt
1 ½ teaspoons Active Dry Yeast
2 Tablespoons Olive Oil
Day One: Place 3 cups flour in a large mixing bowl.
Add the cup of sourdough starter.
Add warm water. Water should be slightly warm to touch, not hot.
Use a large wooden spoon to stir everything together.
Cover the bowl with a damp towel. Let sit at room temperature for two hours.
Place covered bowl in refrigerator overnight or for at least 12-16 hours.
Day Two: Remove dough from refrigerator. Let sit on counter for one hour.
Add the salt.
Add the yeast.
Add the olive oil.
Stir together with wooden spoon to make a soft dough that cleans the sides of the bowl.
Turn dough out onto lightly floured work surface.
Knead the dough for about 5 minutes, or until it’s smooth and springs back when you poke it.
Gradually add more flour if your dough becomes sticky, or a little water if dough is tough to soften it.
Lightly grease a bowl with olive oil and place the ball of dough in the bowl.
Cover bowl with plastic wrap or towel and let sit for two hours to rise and become puffy.
Punch the dough down to deflate it.
Place ball of dough on lightly floured surface.
Divide the dough in half.
Shape each piece of dough into a round ball. Pinch the bottom edges together until sealed.
Lightly oil a baking sheet, then lightly sprinkle with corn meal.
Place the two dough balls on the baking sheet, leaving space between them as possible.
Cover the dough balls with a towel again and let sit for one hour to rise.
Dough should be puffy and a finger pressed into it will leave a mark.
Slash the dough with a razor blade or sharp knife, three times across the top.
Place pan in pre-heated 425F oven for 20-25 minutes or until bread is done.
Test for doneness by tapping bottom of each loaf. If it sounds hollow, it should be done.
You can also test with a digital thermometer. Bread should bake to 190F to 205F degrees to be done.
Remove from oven, slide loaves onto a wire rack and let cool.
Slice as desired when cool or just slightly warm.
This recipe makes two loaves. If desired, divide the dough into thirds to make bread bowls for soups and chowders. A fresh starter is needed to make this sourdough bread.
Keywords: sourdough, sourdough starter, yeast, olive oil, made from scratch, easy, king arthur flour, southern recipes