Wheat Sourdough Bread
1/2 cup water
1 cup sourdough starter
1 1/2 tsp salt
1 cup whole wheat bread flour
2 cups bread flour
1 1/2 tsp rapid rising yeast
Heat the water until war, between 105 and 115F; pour it into a large, warmed bowl. Add the sourdough starter (at room temperature) and the yeast. Let stand 5 minutes, until the yeast begins to bubble. Stir in the salt and, whole wheat flour, and half of the bread flour. Beat until smooth. Cover, and let stand 15 minutes. Slowly add the remaining bread flour, and beat until a smooth dough forms. Turn the dough out on a very lightly floured surface, and knead, adding flour if necessary, until smooth and springy, about 5 minutes. Wash the bowl and grease it; place the dough back in the bowl, and turn it over to grease the top. Cover and let rise until doubled, about 1 hour.
Note: Kneaded dough is ready when you can stretch it thin enough that you can see light through it when you hold it up to a light. When I set the bread to rise, I set the oven to warm for a few minutes, until it is noticeably warmer than the outside air temperature but not above 100, then turn it off. I let the bread rise in the warmed oven with the door close. It rises better/quicker. I cover it with plastic wrap.
Turn the dough out onto a lightly floured board or oiled surface. Punch the dough down and shape it into a round loaf.
Note: I turn the dough out, shape into a ball and then set it to rise in bowl. I use a bowl that is not too large around, so the dough does not spread thin; my bowl is also tall so the dough will be encouraged to rise up. This makes a very nicely shaped loaf and can help if your dough wants to spread thin instead of rising up. I line the bowl with a tea towel dusted with dough. Cover it again with the plastic wrap.
Lightly grease a baking sheet. Place the loaf, with the smooth side up, onto the baking sheet. Cover an dlet rise in a warm place until almost doubled, 1.5-2 hours. Preheat the oven to 375F. Using a sharp knife or razor, slash the top of the loaf, and brush it with water. Bake 30-35 minutes, until the loaf is golden brown. Remove from the oven and cool on a wire rack.
Note: When the dough rises the second time, I again warm the oven and let it rise in there. I pull it out 10 minutes or so before the rising time is over to preheat the oven. When I need to get the loaf out of the bowl, I put my pan (lined with parchment paper) on top of the bowl and flip it over so that the loaf comes out onto the lined pan. Be sure you take the plastic wrap off first! I also slash with a pair of scissors; I get a cleaner cut than a knife.
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