Classic Sourdough Bread Recipe Classic Sourdough Bread Olive Sourdough Bread Mark Boughton Photography; styling by Teresa Blackburn Printer Friendly Version Do you like to print recipes and add them to your collection? You’re in luck. Use our printer friendly version of this recipe. add to your recipe box add to my recipe box Find more recipes with: sourdough , bread , classic , starter , water Ingredients 1 cup Sourdough Starter (see recipe) 2 1/4 cups warm water, divided 5 to 7 cups white bread flour, divided 2 (1/4-ounce) packets dry yeast 2 teaspoons sugar, divided 2 teaspoons salt Instructions 1. Mix sourdough starter, 2 cups water and 5 cups flour in a large bowl. Mix well; cover with a dish towel and let rise 8 hours or overnight. 2. Combine yeast, 1/4 cup warm water, and 1/2 teaspoon sugar. Let stand 5 minutes, until mixture bubbles. 3. Place flour mixture in the bowl of a stand mixture. Add yeast mixture, salt and remaining 1 1/2 teaspoons sugar. Mix well. With your hands or a dough hook, knead while gradually adding up to 2 additional cups of flour, 1/2 cup at a time. Knead until a smooth, soft dough forms. Dough should be shiny and supple, not sticky and wet. If you plan to add additional ingredients (see note), add them at this point so they are evenly distributed. 4. Place dough in an oiled bowl; cover with a dishtowel and let rise about 2 hours. 5. Punch down and divide in half for 2 large loaves or fourths for 4 smaller loaves. Knead each portion by hand on a lightly floured surface until smooth; shape into rounds. Place on a parchment-lined baking sheet and lightly cover with a dishtowel. Let rise 1 hour, until double in size. 7. Preheat oven to 375F. Just before placing bread in the oven, place an ovenproof bowl filled with 2 cups of water or ice cubes in the bottom of oven to create steam to help bread form a crisp crust. 8. Slash tops of loaves with a sharp knife. For a rustic look, sprinkle with flour. Bake about 45 minutes, until loaves sound hollow when tapped on the bottom. Makes 2 loaves, 12 servings each. NOTE: To make Sourdough Olive Bread, saute 1 cup chopped kalamata olives, 1 chopped small yellow onion, and 4 minced garlic cloves in 2 tablespoons olive oil until onions are tender. Cool. Add to dough during the first kneading and proceed with recipe.
This is so, so yummy. Also: I just added in kalamata olives from trader joe’s, rather than do that extra cooking. The sourdough starter has totally changed my life, and that is awesome. I have been cooking up a storm, but not posting very much. I’m currently letting some sourdough starter get REALLY sour so that I can make sourdough rye bread: will report back later how that goes. Besides this, grad school started, and I am so busy trying to figure out how to make APA citations to avoid PLAIGIRISM which I evidently cannot spell but take very seriously, and listening to lots of outrageous things like how 1% of the population owns 28% of the wealth, and lectures on historical trauma, and other things of the variety that you learn in social work school. I also got back together with my honey, which is such a good thing.
And it is fall. The leaves are beautiful and I am buying lots of pretty squash, and I have an 8 pound zucchini that needs to find a home somewhere in my belly, though I may just make a fuckton of zucchini bread. Also, I made beef stew and ginger pork squash strew that will change your life. See:
Irish Beef Stew
- 1/4 cup olive oil
- 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
- 6 large garlic cloves, minced
- 6 cups beef stock or canned beef broth
- I cup of Guinness beer
- 1 cup of fine red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons (1/4 stick) butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots
- Salt and Pepper
- 2 tablespoons chopped fresh parsley
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
* 1 pound of pork (I used pork shoulder, but pork steak would be fine)
* 1 knob of fresh ginger about 1 inch long, chopped fine
* 4 cloves of garlic, chopped
* 1 butternut squash, peeled, gutted, and diced 3/4″ chunks
* 1 cup (approximate) chicken stock
* 1/2 cup coconut milk
* 1 teaspoon cinnamon
* 1 teaspoon clove
* 1/2 teaspoon kala jeera
* 1/2 teaspoon charnushka
* 2 teaspoons cardamom
* 1 tablespoon vindaloo seasoning
1. Slice the pork into 1″ chunks and remove any obvious gristle or
fat. Brown the pork in a skillet with some canola oil in it.
2. Add the ginger, garlic, cinnamon, clove, cardamom, kala
jeera,and charnushka. Saute over medium heat for a few minutes and
then add enough chicken stock to surround but not cover the pork.
3. Add the squash. Bring the heat back to a vigorous simmer and
then cover the pan and turn the heat to medium low. Allow this to cook
for 30 – 40 minutes. Stir it every so often.
4. After about 30 minutes check the meat to see if it is tender, if
so then uncover, raise the heat and allow some of the liquid to cook
5. Taste for salt and adjust accordingly. Add the vindaloo
seasoning and the coconut milk and stir gently to combine. Serve and
What I did differently: include two small yellow onions chopped up,
forgot the coconut milk because I didn’t have any, add way more pork,
(an extra pound or two?) kala jeera is actually just black cumin so I
used regularly, a few shakes of cayenne pepper-and I didn’t use
vindaloo or carnushka-carnushka is actually some color of caraway
seeds. I thought we had it, but we didn’t. I also used beef stock
instead of chicken and added more stock/water than they suggested.
It’s good on top of cous cous.