Simple Sourdough
Loaves – Plain and Special
Wow, where did that last half loaf of bread go? We were suddenly
down to the last few slices and not just miles but weeks away from any bakeries. This simple one-day sourdough recipe
came to the rescue. It’s a cheater sourdough, with 2 teaspoons of yeast and a
big pinch of baking soda goosing the rise from my starter into two-rise/one-day
action rather than the usual two-day production.
The recipe yields two large loaves, a perfect invitation excuse to play with
the procedure a bit. Half of the dough baked uncovered in a well-greased glass
loaf pan. The other half baked covered in a small, parchment-lined, preheated
Dutch oven. Surprisingly the crust and crumb were near identical, though the
round loaf from the Dutch oven required some additional time uncovered to brown
the crust and reach 190 degrees internal temperature.
A full recipe provides one loaf to enjoy for several days
and another to hold in the freezer. By day three that first loaf had dried out
enough to make toast, crostini, bread pudding, croutons or bread crumbs the
best uses. For a second batch of the recipe I baked one standard loaf plus two
smaller mini loaves. The mini loaves included chopped walnuts and a mixture of
fresh herbs from the boat’s container garden. Those simple additions turned
this ordinary sourdough white bread into something special.
The first small loaf was an immediate hit at an impromptu
happy hour gathering on the dock at Baranof Warm Springs. The aroma alone of
freshly baked bread will usually guarantee a positive reception, but half
slices from this loaf had everyone reaching for seconds while commenting on the
delicious, unusual flavor. It paired nicely with a homemade kiwi/lime marmalade
(thanks Jean L.). A day later scrumptious tea sandwiches, layered with herb-flavored
cream cheese, fresh salmon lox , red onion rings and capers, finished off that
second small loaf. Now it’s time to bake more bread!
Easy Sourdough White
Bread Loaf
From Simply
Sourdough – The Alaska Way, a 48-page pamphlet by Kathy Doogan
2
teaspoons dry yeast
1½ cups
warm water
1 cup
sourdough starter, refreshed and rested
2
Tablespoons sugar
2
teaspoons salt
4 ½ - 5 cups
AP flour, divided (more or less as needed)
½
teaspoon baking soda
In a
large bowl, sprinkle yeast over warm water; set aside for until
you see some activity. Add starter, sugar, salt and 3 ½ cups of the flour. Beat
well to incorporate all of the flour; transfer to a lightly greased bowl, cover
loosely and let rise in a warm place until doubled, roughly 1 to 2 hours.
Stir
baking soda into 1 cup of flour and mix into the dough. Turn dough out onto a
floured surface and knead for 5 to 10 minutes, adding more flour if necessary,
until dough is smooth and springy. Divide dough in half and form each into the
desired shape, loaf or round. Place in greased 9”x5”x3” pans (glass or metal).
Cover loosely and let rise again for 1 to 1½ hours. Bake in a preheated 375
degree F oven for 35 to 40 minutes, when crust is lightly browned and internal
temperature reaches roughly 190 degrees. Remove from pans and cool on baking
rack before slicing.
Makes 2 large
loaves or 4 mini loaves
Variation:
1/2 cup
chopped walnuts
1/2 cup
chopped fresh mixed herbs (rosemary, oregano, basil, Italian parsley, etc.)
Add the
chopped nuts and herbs after the first rise. Knead a bit to distribute evenly.
Then add the remaining flour with baking soda and knead thoroughly. (At this
point I split the dough into 2 or 4 equal portions, knead separately for ease
of preparation – my hands get tired otherwise!) Continue as with the larger
loaves, though the mini loaves will take less time in the oven. Use a
thermometer to check.
Notes:
The quantity
of flour will vary depending on the weather; avoid adding more than needed to achieve
a smooth, soft dough after the second knead.
Two large
loaves are typical, but I prefer to bake 4 small mini loaves, perfect for
hostess gifts along with a pot of kiwi/lime or fig jam, or to use as a base for
appetizers with crab spread, a variety of cheeses, or bacon/onion jam.
