Soft Crust Sourdough Bread Recipes

SOFT CRUST SOURDOUGH BREAD

Soft Crust Sourdough Bread image

I adapted this recipe from a non-sourdough recipe by NZ cooking greats Alison and Simon Holst. It also works well using half white and half wholemeal flour. Note: the time this takes to prepare really depends on how active your sourdough is and you might choose to put your dough in a cool place to slow the rise and develop the sour flavour more, I like to take my time and start in the morning and bake it before dinner.

Provided by Cass81

Categories Sourdough Breads

Time 4h12m

Yield 1 large loaf

Number Of Ingredients 6

Ingredients

1 cup active sourdough starter
2/3 cup milk
2 teaspoons sugar
1 1/2 teaspoons salt
2 tablespoons oil
2 1/3 cups high grade flour

Steps:

Mix together the first 5 ingredients and 1 cup of flour. Cover and leave in a warm place for at least 1 hour, it should start to rise a little.
Stir in the remaining flour. Knead for 10 minutes or until a soft dough forms that springs back when gently pressed.
Turn the dough in 1-2 teaspoons of oil in a clean bowl. Cover with cling film and leave to sit for another hour or more, until doubled in size.
Shape dough on a lightly oiled tray. Cover with a large container with room for it to rise without touching the sides. Leave in a warm place until doubled in size.
Bake in a preheated oven at 410 degrees (210 deg celsius) for 12 minutes.
Cool on a wire rack.

Nutrition Facts : Calories 1438.6, Fat 36, SaturatedFat 7.7, Cholesterol 22.8, Sodium 3573.9, Carbohydrate 238.5, Fiber 7.9, Sugar 9.2, Protein 35.5

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