Breakfast, Muffins & Breads

Sourdough Loaf Recipe

May 11, 2021 by Mountainside Bakery No Comments

I really like sourdough and was very excited when I made my own Sourdough Loaf Recipe! At first, I was very intimidated, and the process seemed complicated. However, once you get the hang of the process it is pretty easy, it just takes some planning! Having the ability to make your own sourdough is a nice option. Especially since a lot of breads have so many unnecessary or unhealthy ingredients.

The first step to making sourdough is finding a quality starter. I was lucky that a friend of mine had some starter, so maybe ask around and see if you know anyone who has one. It is very easy to make some starter for someone else, once the starter is established all you have to do is feed it and then give someone the extra starter instead of making bread. You can also purchase sourdough starter from websites that have baking supplies, etc.

This Sourdough Loaf Recipe should not be affected by altitude. You can use the same recipe for sea level up to high altitude. However, I have found that at higher altitudes it needs at least 6 hours of rest on the day you are making the bread. If you are at sea level, you could probably get away with just 4 hours. I hope you enjoy! Be sure to leave a comment if you try out the recipe or have any questions!

Sourdough Loaf Recipe

Mountainside Bakery

This loaf is more dense that traditional sourdough and is great to use for sandwiches.

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Equipment

2 glass bread pans
Thin cotton kitchen towel
Food scale
Plastic or glass container (no metal)

Ingredients

To Feed the Starter:

50 grams water
50 grams flour

For the Bread:

500 grams flour
10 grams salt
350 grams water
150 grams sourdough starter
1 tsp avocado oil (to grease the pan)

Instructions

Take the starter out of the fridge 2 nights before you want to make a loaf of bread (if you want to make bread on Friday, take it out Wednesday night).
Feed the starter at night and mix until the flour and water are incorporated. Let it sit on the counter with the lid slightly ajar.
The second night feed the starter again.
The next morning mix the dough together (use the recipe above) in a plastic or glass container (no metal!). Discard any extra starter that is left after adding the 150 grams to the dough mix, leaving about 3 tablespoons in the jar and put back into the fridge.
Let the dough rest on the counter or stovetop for 30 minutes with the container loosely covered with plastic wrap or a lid that is slightly ajar.
With wet hands stretch and fold over the dough on four sides.
Let the dough rest for another 30 minutes with the plastic wrap or lid slightly ajar.
With wet hands stretch and fold over the dough on four sides again.
Let the dough rest for 6 hours on the counter or stove top. It works best in a warmer environment, if your house is cold you can try to turn your oven on to 180°Ffor an hour while your dough is on the stovetop to try to warm it up.
Place a dish towel (cotton is best with a smooth texture) in a glass pan and lightly flour the bottom.
Get a large plate or a cutting board and flour well. Gently turn the dough out of the container onto the floured surface.
With floured hands stretch and fold the dough over on four sides. Once you are done stretching, make sure to flour any sticky spots that are remaining.
Flip the dough over and place in the glass pan with the dish towel, so the smooth side is on top. Then take a knife and cut three lines on the top.
Place another glass pan on top and let it rest for another 15-40 minutes.
Turn the oven on to 450°F.
Once the oven is at temperature, take the glass pan that was on top and grease with avocado oil.
Place the glass pan back on top and while holding the two pans together, flip them over so the dough is now in the greased pan.
Remove the towel and place the other glass pan on top. Place the bread with the other glass pan on top into the oven and turn the temperature down to 400°F.
Bake for 20 minutes with the glass pan on top, then remove the glass pan and bake for an additional 28 minutes uncovered.
As soon as the bread is done baking, remove the bread from the glass pan and let it cool on a cooling rack. You might need to use a butter knife to break it free from the pan.
Let the bread rest for at least 1 hour before slicing.