This dough turned out too wet when made and wouldn't form loaves so was baked in bread tins. This was not baked in a Dutch Oven but had boiling water in the oven bottom.

Not a favourite bread but this was the first loaf made - worth remaking some time and baking in a Dutch Oven. Use less water.

This recipe is essentially the same recipe as my other one here:

https://www.42wide.com/food3/index.php/recipes/26-breads/618-quick-sourdough-bread-with-kneading

which uses similar amounts of starter and flour but less water and baked well.

Makes two loaves.



Ingredients:-

  • 2 1/3 (275g) cups fresh sourdough starter
  • 3 1/3 (400g) cup flour
  • 1 to 1 1/2 cups water
  • Scant tablespoon salt

Method:-

    The Night Before

    • Mix sourdough starter, flour, and salt together. Add 1 cup water, then more as needed to make a moist bread dough.
    • Knead dough until it passes the “window pane test.” That is, a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking.
    • Split the dough in half. Shape each half into a loaf.
    • Place in a loaf pan (9 x 5 x 3 inches), proofing basket, or on a board. Cover lightly with a towel and prove for a total of 4-24 hours. A second proving period is not required but if desired punch dough down after a few hours, reshape, and prove again. I'd recommend that total proving time does not exceed 24 hours or the prove could run out of power.

    The Next Morning or Evening

    • Slice an X shape in the top of the loaf with a very sharp knife or razor blade to allow the loaf to expand during baking without splitting in unexpected places.
    • Bake at 400°F for 30-60 minutes, depending on loaf size, or until the internal temperature reaches 190° to 210°F. Use an instant-read thermometer inserted into the bottom or side of the loaf.
    • Cool before slicing.