The first thing you have to do is get rid of the idea that making bread is a fiddly, difficult thing to do. Not this kind! No kneading, and it fits into anyone's life. I'm not going into the How's, Why's and Wherefore's of these ingredients, but this is what you need to make some delicious, basic sourdough bread. |
Directions and ingredients
- 3 cups of water, slightly warm. ( yes, tap water is just fine. That's what I use.)
- 1 1/2 Tablespoons granulated yeast ( rising time varies according to the kind you choose. Use less if you prefer. It will just take longer.)
- 1 1/2 Tablespoons coarse Kosher salt. (use about half this if you only have table salt. It's finer. It controls the rising of the bread, and helps with the flavor.)
- 6 1/2 cups UNBLEACHED bread flour. ( all-purpose works too, the bread will have a slightly softer texture.) Use a dry measuring cup.
Use right away if you want, or leave it in a refrigerator for up to 10 days, just taking off pieces of it for buns and bread. The longer you leave it, the more those little sourdough bacteria get to do their work of maturing and flavouring the dough.
Shape it
Cover with greased plastic wrap. Let rise to double. If you are working, you can just plunk the pans into the fridge to rise, and be ready for when you get home.
Bake the bread
To keep
Remove however many slices you need at a time. It’s always wonderfully fresh.
I use my kitchen slicer for this. Look at that beautiful, spongy texture, otherwise known by bakers as "the crumb".
If you've tried it or plan to, I encourage you to leave me a comment to let me know how you like it.
Wishing you a wonderful weekend,
Vicki