Zutaten für Sourdough Bread
- 1 cup (active, room temperature sourdough starter)
- All Purpose Flour
- Active Dry Yeast
- 1 1/4 cups (296ml) warm water
- 2 tablespoons (25g) granulated sugar
- Unsalted Butter
- 1 1/2 teaspoons (9g) salt
- cornmeal (for dusting the baking sheet)
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Zubereitung von Sourdough Bread
- Bring 1 cup of sourdough starter to room temperature.
- In a large mixing bowl, combine 2 1/2 cups (315g) all-purpose flour and 1 teaspoon (4g) active dry yeast.
- Set aside.
- In a saucepan, heat and stir 1 1/4 cups (296ml) warm water, 2 tablespoons (25g) granulated sugar, 1/4 cup (57g) unsalted butter, and 1 1/2 teaspoons (9g) salt until warm and butter is almost melted.
- Add the warm mixture to the flour and yeast mixture.
- Add the room temperature sourdough starter.
- Beat with a mixer until well combined and smooth, scraping down the bowl as needed.
- Stir in as much of the remaining 1 1/2 cups (190g) flour as you can.
- On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 5-7 minutes).
- Shape the dough into a ball.
- Place the dough in a lightly greased bowl, turning once to grease the surface.
- Cover and let rise in a warm place until doubled in size (approximately 4-6 hours).
- Gently punch down the dough.
- Turn the dough out onto a lightly floured surface.
- Divide the dough in half.
- Cover and let rest for 10 minutes.
- Lightly grease a large baking sheet and sprinkle with cornmeal.
- Shape each half of the dough into a ball, place on the prepared baking sheet, and flatten to about a 6-inch circle.
- With a sharp knife, make crisscross slashes, 1/4 inch deep, on the top of each loaf.
- Cover and let rise for 30 minutes.
- Preheat oven to 375°F (190°C).
- Place a baking sheet with water in the bottom of the oven to create steam.
- Carefully place the bread in the oven (on the middle rack).
- Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Internal temperature should reach 200-210°F (93-99°C).
- Cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
79g
Fat
57g
Carbs
102g
