Country Farmhouse White
Sourdough loaf of white bread
Equipment
- oven
- 2 bowls,, 1 large , 1 medium
- measuring cups, 1/4, 1/3, and 1 C.
- measuring spoons, 1 tbls,1 tsp, 1/2 tsp.
- loaf pan, 9x5
Ingredients
- 1/3 C. starter active and bubbly
- 1 1/4 C. water warm
- 1 tbs. sugar
- 1 tbs. extra virgin olive oil plus more for coating loaf pan
- 3 1/3 C. bread flour
- 3/4 C. all-purpose flour plus one tbs.
- 1 1/2 tsp. fine sea salt
Instructions
- Make the Dough: In a large bowl, whisk the starter, water, sugar and oil together, with a fork.
- Add the flours and salt.
- Combine to form a rough dough, then finish mixing by hand to absorb all of the dry bits.
- Cover the dough ball with a damp towel and let rest for 30 minutes to an hour., this just depends on your schedule.
- Meanwhile, replenish your starter and store as usual. After the dough has rested, work it into a smooth ball, about 20 seconds, the dough will feel softer than earlier.
- Bulk Rise: Cover the bowl with a damp towel and let rise at room temperature, until double in size, about 8-10 hours, in a 70* room.
- Shape: Remove the dough onto a lightly floured work surface. Gently dimple the dough with your fingers, to release air bubbles. Roll the dough into a log, tucking ends under. Let rise for 5-10 minutes.Meanwhile, lightly coat the 9x5 loaf pan with oil. With floured hands, cup the dough to tighten its shape, and place into loaf pan, seam side down.
- Second Rise: Cover the dough and let rest until it has risen to about 1" over the rim of the loaf pan. Depending on room temperature, this takes about 1-2 hours.
- Preheat oven to 375* F.
- Bake the dough on the center rack for 40-45 minutes. The loaf will be golden brown with a firm crust. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- The sandwich loaf will last 3-5 days in a plastic bag, at room temperature.
- Variation: For a richer sourdough, replace water with warm milk, and oil with melted unsalted butter.