Rustic Country Sourdough Bread Recipes

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NANCY SILVERMAN'S RUSTIC SOURDOUGH BREAD



Nancy Silverman's Rustic Sourdough Bread image

This recipe is from Nancy Silverton of La Brea Bakery. Nancy is well known for her baking expertise and particularly for her sourdough. You can find the recipe for Recipe #316306 here; you will need it for this recipe. This bread is light and airy with a nice crust and crumb. Very good!

Provided by Brandess

Categories     For Large Groups

Time 5h30m

Yield 2 1 1/2 LB Loaves, 24 serving(s)

Number Of Ingredients 9

2 2/3 cups water, lukewarm (70 F)
2 cups sourdough starter (plus...)
2 tablespoons sourdough starter
1 1/2 teaspoons yeast
7 2/3 cups bread flour, bleached white
1 tablespoon sea salt (1 tsp. Kosher salt. 1/2 tsp table salt.)
3 tablespoons milk, cold
3 tablespoons extra virgin olive oil
semolina flour, for dusting

Steps:

  • Place 2 1/3 cups water, 2 cups + 2 TBS sourdough starter, yeast and bread flour in the bowl of a mixer and stir with a rubber spatula or wooden spoon, just to moisten. Fit the mixer with a dough hook and mix the dough on medium speed for 6 minutes. Turn the mixer off and allow the dough to rest for 20 minutes.
  • Add salt and mix on medium speed for 2 more minutes, scraping down the sides of the bowl with a rubber spatula as necessary.
  • Place milk, olive oil and remaining 1/3 cup water in a small bowl and stir together. With the mixer on low speed, very gradually add the liquids to the dough. Don't add the liquids too rapidly or they will slosh out of the bowl. Continue mixing on low until the ingredients are completely incorporated and then beat on high speed for 4 minutes.
  • Cover the bowl with plastic wrap and allow the dough to ferment at room temperature for 2 to 2 1/2 hours, or until it reaches the top of the bowl and doubles in volume. Sprinkle the work surface heavily with flour and pour the dough out to form a rough oval. Sprinkle the top of the dough with flour, cover it with a cloth and allow it to rest for 20 minutes.
  • Cut 2 pieces of parchment paper approximately 12 x 16-inches and place them side-by-side on the work surface. Sprinkle the papers heavily with the semolina, then with bread flour. Uncover the dough and sprinkle the top with more bread flour.
  • In a single continuous motion, cut the dough with a dough cutter into 2 equal pieces, carefully pulling the dough apart with your free hand as you go. Without pausing, carefully scoop up 1 piece of the dough, using the dough cutter and your free hand to hold each end, and lay the dough on a pieces of parchment paper, allowing the dough to stretch as it falls to form an oblong shape approximately 8 x 10 inches in area and 1 1/2 inches thick. It's more important to get the proper thickness than the right width or length. Repeat the procedure with the second piece of dough.
  • Using your index fingers, dimple each piece of dough at random 2-inch intervals, being sure to press through all the way through to the parchment paper.
  • Lightly sprinkle the dough tops with bread flour and semolina. Cover each with a cloth and allow them to proof at room temperature for 2 hours. Test for readiness by lightly pressing two fingers into the dough. The dough should feel soft and alive, not longer sticky.
  • Open the oven door and heavily spritz the oven with water from a spray bottle and quickly close the door. Keeping the parchment paper under the dough, slide the baker's peel (a large baking spatula) under 1 piece of dough.
  • Open the oven door, slide the dough and the parchment paper onto a pizza stone and quickly close the door. Spritz and load the second piece of dough in the same manner as the first. Turn the temperature down to 450°F Spritz the oven with water 2 more times during the next 5 minutes. Refrain from opening the oven door for 15 minutes.
  • After 15 minutes, slide the peel between the bread and the parchment paper and remove the paper. Return the bread to the baking tiles and rotate if necessary to ensure even baking. Continue baking another 5 minutes. With the peel, flip the bread upside down to allow even browning. Bake another 5 to 8 minutes for a total of 30 to 33 minutes. Remove the loaves from the oven and place them on a cooling rack. When the bread is cooled, dust off excess flour.

RUSTIC COUNTRY SOURDOUGH BREAD



Rustic Country Sourdough Bread image

This bread taste so good and so easy to make. You let your Kitchen Aide do all the work. The crust is nice and crispy and the inside is perfect. You can make loaves of bread or dinner rolls. Hope you enjoy.

Provided by Nimz_

Categories     Sourdough Breads

Time 3h30m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 10

4 1/2 teaspoons dry active yeast (2 packages dry yeast)
1 1/4 cups warm water (105-110 degrees F)
1 cup sourdough starter (at room temperature)
1/4 cup Splenda granular
3/4 tablespoon kosher salt
2 eggs, beaten
1/4 cup sunflower oil
4 -5 cups unbleached flour, divided
sunflower oil
melted butter

Steps:

  • Place the eggs in warm water and let sit for about 10-15 minutes.
  • Warm the KA bowl by filling with hot water, dumping it out and towel dry.
  • Dissolve the yeast in water in your KA mixing bowl.
  • Let stand 5 minutes.
  • On speed 1, stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour.
  • Gradually add remaining flour or enough that the dough will separate from the sides of the mixing bowl. This should take about 8 minutes.
  • Place in a well-greased bowl, turning to grease top.
  • Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
  • Punch dough down; divide in half and shape each half into a loaf. (These also can be make into dinner rolls.).
  • Place loaves in greased 9x5x3 inch loaf pans.
  • Brush top with oil.
  • Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
  • Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans and brush with melted butter.

WHOLE GRAIN SOURDOUGH RUSTIC COUNTRY LOAF



Whole Grain Sourdough Rustic Country Loaf image

This loaf of 100% whole grain, sourdough leavened bread is the perfect "daily driver" for me; it's exactly what I want to experience when I make some toast or a hearty sandwich. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta.

Provided by homebreadbaker

Categories     Recipes

Number Of Ingredients 5

400g Whole Red Fife Flour (something like 3 1/3 cups)
200g Whole Hard White Wheat Flour (something like 1 1/10 cups)
500g Water (~83% hydration) (~ 2 cups)
30g cold, unfed sourdough starter (something like a heaping tablespoon)
11g Salt (something like 2 1/4 tsp)(Note that volumetric measures are inherently inaccurate - especially for flour where 1 cup is going to be a very different amount of flour for you and for me and even for you one time vs. another time. You should get a scale.)

Steps:

  • Combine salt with flour in a mixing bowl, then add water and mix either by hand or with a dough whisk until fully incorporated into a "shaggy mass."
  • Add starter and mix / squish by hand until fully incorporated. The process of incorporating the starter is a bit of primary kneading and should result in the dough smoothing out some, but don't go nuts. As soon as the starter is fully incorporated, you're done.
  • Cover mixing bowl and let sit.
  • First Bulk Fermentation Period
  • The first (of three) bulk fermentation period is at room temperature which for me is 73 - 75 degrees F, and lasts about 10 hours.
  • At about an hour in, do 5-10 minutes of hand kneading (see notes and video below) until the dough develops some strength and elasticity and becomes noticeably smoother. Cover and let sit.
  • Every 1-2 hours (exact timing is not important - really!) do a short round of stretching and folding to re-develop the dough's elasticity (see notes and video below). Then re-cover and let sit.
  • Second Bulk Fermentation Period
  • After about 10 hours, or whenever the dough has risen to about 1.5 times its original volume, put the covered bowl of dough into a cold (~40 F) refrigerator and let sit (for me, this is overnight) for about 10 hours.
  • Third Bulk Fermentation Period
  • Remove dough from refrigerator and let sit at room temperature again.
  • As the dough warms up, resume periodic stretch and folds. Dough should be feeling progressively more lively, developing a bit of sour aroma, and eventually starting to bubble some.
  • This final bulk fermentation period is the hardest to put a time length on. Getting it right matters, and it will totally depend on how active your starter is, how warm your kitchen is, and a whole host of other mostly invisible things. You are shooting to finish this period when the dough has risen to 2 - 2.5 times its original volume and ideally is actively blowing a few bubbles. I've had this take anywhere from 4 - 8 hours depending on this and that. Your mileage may vary. Try not to overshoot this - you'll probably have a better result erring on the too soon side than the too late side.
  • Shaping and Proofing
  • (See notes and video below)
  • Prepare a lined proofing basket by generously flouring the inside and set it aside.
  • Lightly flour a large work surface and turn the dough out onto it.
  • Wet your hands, punch down the dough and then stretch and flatten it into a large thin rectangle.
  • Fold dough in half from top to bottom and press top into bottom, flattening again but not as big as the initial rectangle. At this point, you want the height of the dough rectangle to be right about the length of your proofing basket (no more than that).
  • [Optional] Lightly flour the top of the dough (and your hands).
  • Start at one end and roll the dough rectangle into a cylinder.
  • Keep track of the seam and transfer the dough cylinder into the lined, floured proofing basket seam-side up.
  • Cover and let sit for 1 - 1.5 hours.
  • Baking
  • From 30 - 60 minutes after transferring dough into proofing basket, pre-heat oven and clay baker to 450 degrees F ~ about 20 - 30 minutes.
  • Uncover dough and transfer from proofing basket into base of clay baker, score top of dough, cover and bake at 450 F for 25 minutes.
  • Uncover clay baker, reduce oven temperature to 400 F and bake uncovered for another 20-25 minutes (or until desired crust color develops).
  • Remove bread and place on cooling rack for at least a couple hours before cutting.

RUSTIC COUNTRY BREAD



Rustic Country Bread image

My husband had a favorite sandwich shop that closed and the bread for the sandwiches was a sourdough type with a great texture. After much experimentation, I have come close to duplicating the bread's taste and texture. You can easily halve this recipe for only one loaf.-

Provided by Taste of Home

Time 40m

Yield 1 loaf (8 wedges).

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1-1/2 teaspoons sugar
1 cup warm water (110° to 115°)
1 teaspoon salt
1 teaspoon balsamic vinegar
2 cups all-purpose flour
1 tablespoon olive oil
Additional water

Steps:

  • In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add salt, vinegar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 50 minutes., Stir dough down. Transfer to a greased 9-in. pie plate. Cover and let rise in a warm place until doubled, about 35 minutes. , Preheat oven to 425°. Brush with oil. Bake 10 minutes. Reduce heat to 375°; bake 10-15 minutes longer or until golden brown, spritzing twice with additional water.

Nutrition Facts : Calories 135 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

COUNTRY CRUST SOURDOUGH BREAD



Country Crust Sourdough Bread image

For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. - Beverley Whaley, Camano Island, Washington

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 cup Sourdough Starter
2 large eggs. room temperature
1/4 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
Melted butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 79mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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From innerlodge.com


RUSTIC SOURDOUGH BREAD - THE BAKER CHICK
2011-06-04 Rustic Sourdough Bread1 cup “fed” sourdough starter 1 1/2 cups lukewarm water 2 teaspoons instant yeast 1 tablespoon sugar 2 1/2 teaspoons salt 5 cups Unbleached All-Purpose Flour or Bread Flour Directions. 1) Combine all of the ingredients, kneading to form a smooth dough. 2) Allow the dough to rise, in a covered bowl, until it’s doubled in size, about 90 …
From thebakerchick.com


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