Light Almost Airy Sourdough Bread Recipes
LIGHT (ALMOST AIRY) SOURDOUGH BREAD
Not quite airy, but close. I combined several recipes to get a loaf like I'd buy in the store. The sour flavor will depend on what type of starter you use, and how strong it is. I use a 2 week old starter, that was frozen and thawed the night before- it had a mild flavor. I basically used Recipe #13750 with milk instead of water. Serve warm with homemade Recipe #182268 for a real treat. I suppose this could be made in a bread machine - but I haven't tried it. I find it very relaxing to mix and knead a loaf of bread by hand, and then to make butter while its baking :-) I think my loaf pan must have be over-sized, because this recipe seems to make two loafs. I like everything sweet, including my sour dough bread. If you prefer less sugar, just use a tablespoon or two to proof the yeast.
Provided by Random Rachel
Categories Sourdough Breads
Time 4h20m
Yield 2 loafs, 12 serving(s)
Number Of Ingredients 9
Steps:
- Proof yeast in warm water with sugar. (Pour warm water in a warm bowl. Sprinkle sugar over water, stir to combine. Sprinkle yeast over sugar water. Let it sit undisturbed for 10-15 minutes, and allow it to bubble / froth. ).
- Add starter to yeast, with the salt and melted butter. Stir in the 3 cups of flour. (I suppose you could use a mixer for this - its so simple to do by hand that I never have.) If your starter is very thin, you may need additional flour. The dough should be soft, but handleable.
- Turn dough out onto a floured surface. Knead for 5 minutes or so. Form a roll and place in well greased loaf pan or two.
- Cover with a lightweight towel or paper towel, etc. and allow to rise in a warm place. I turn my oven on warm for 5 minutes, turn the oven off, and stick the bread in to rise. This will take anywhere from 1-3 hours, depending on your starter, and the temperature of your rising place. It is done rising when the loaf begins to peak over the top edge of the pan.
- Preheat the oven to 375* F. Bake the bread for about 10 minutes, or until the crust has reached your desired color. Cover the loaf with a tinfoil tent (leave it a bit loose so that the bread can continue to rise.).
- Bake an additional 30-40 minutes, until the loaf is done. The internal temperature should be 190-200, and it should sound hollow when thumped. I find it easier to stick a thermometer in, than to remove the loaf of bread to thump the bottom.
- Immediately brush the top with butter, so keep the crust moist. I like to use an electric knife to slice the bread and get beautiful, even slices.
Nutrition Facts : Calories 199.1, Fat 5.2, SaturatedFat 3.1, Cholesterol 12.7, Sodium 56.9, Carbohydrate 33.7, Fiber 1.2, Sugar 5.6, Protein 4.1
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20 TIPS TO MAKE SOURDOUGH BREAD LESS DENSE AND MORE AIRY ...
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- Increase the Hydration Level of your Dough for a Softer Textured Sourdough. The amount of water you add to the dough affects how open the crumb is in the final result (open crumb means bigger holes and a softer texture).
- Switch up the Type of Flour you use to give Sourdough a Softer Texture. The type of flour used in your mixture will make a massive difference to the end result of your bread.
- Use Sifted Flour to Make Sourdough Less Dense. If you still choose to use whole wheat flour, try sifting some or all of the flour to get rid of part of the bran.
- Soak Flour Beforehand for a Lighter Sourdough Loaf. Soaking whole grain flour overnight before adding it to the final dough mixture will allow the bran in the wheat to soften and become more flexible.
- Bake Sourdough Bread in a Dutch Oven for Better Results. Steam retention during baking is extremely important when it comes to getting a good rise in sourdough bread, and the best way to keep steam in your oven, is to bake the whole loaf in a Dutch oven so as not to let any of the steam escape.
- Moisten the Dough’s Surface Before Baking for More Rise. Many sourdough bread bakers use this tip, particularly if they don’t have a Dutch oven (but also if they do).
- Ferment the Dough Correctly for Best Results. The dough should be fermented for the correct amount of time to give the best result. Under or over fermenting your dough will both result in a denser loaf.
- Use the Starter at its Peak. To get the biggest rise in sourdough bread, use the starter when it is at its peak. This means using it when it has reached its peak height in the jar, just before it begins deflating.
- Make your Oven Hotter for a Higher Rising Sourdough. It’s very common for bakers to not have their oven temperatures high enough for the first part of the bake.
- Bake Sourdough at the Right Time to Give it the Best Rise. Once the the bread is having its second proof, put it in the oven at just the right time.
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