1 Tbsp. active dry yeast
1 tsp. salt
1/3 cup sugar (I used Turbinado)
1/2 cup neutral-tasting oil
2 cups non-chlorinated water 6+ cups all-purpose flour (or bread flour)
In a large bowl, combine all ingredients except flour. Then gradually add in flour, 1 or 2 cups at a time, until well blended. When dough becomes too stiff to stir with a spoon, add in remaining flour with hands.
Knead for 8 to 10 minutes, adding more flour if necessary, until dough is smooth, elastic, and doesn’t stick to your hands.
Place in a well-greased bowl and cover with a damp towel. Allow to rise in a warm (not hot) place for 45 to 60 minutes, or until dough is nearly doubled in size.
Remove from bowl. Cut dough into two equal pieces and form into two loaf shapes. Place into well-greased loaf pans. Cover with a damp cloth and allow to rise a second time, about 30 to 45 minutes.
Preheat oven to 375 degrees. Bake loaves in the center of the oven for 40 to 45 minutes.
Loaves are done when they are golden brown and sound hollow when you thump them. Remove from loaf pans to a cooling rack.
Allow to rest at least 1 hour before slicing them. This allows the centers of the loaves to firm up and not be “gummy.”
Burger Buns: After the first rise, cut dough into 16 round portions and flatten slightly with your hand. Place onto a large cookie sheet. Allow to rise a second time, then bake at 375 degrees for about 15 to 20 minutes. If you find the buns getting too dark on the bottoms, try baking them on a higher rack inside the oven and turn upside down halfway through the bake time. Remove to cooling rack and let rest one hour before serving.
Hot Dog Buns: After the first rise, cut dough into 16 equal portions and roll into cylinder shapes. Continue as above for burger buns.
Dinner Rolls: After the first rise, cut dough into 20 equal portions and roll into balls. Place onto a large cookie sheet and continue as above for burger buns. Brush finished rolls with melted butter if desired.
Bread Cooked in Cast Iron Dutch Oven and some random metal dutch oven thats not as thick as cast iron....
Here's the easiest beginner sourdough recipe from the Perfect Loaf! Maurizio has SO MANY AMAZING recipes with specialty flours, but AP flour is the most accesible for me. Sourdough AP Bread - The perfect loaf
Made these loaves a few months ago and I haven't been documenting bread I have made recently, but hopefully this will do!
The base recipe for a sourdough bread I used from "The Perfect Loaf"
92g sourdough starter
460g white all purpose organic flour
340g warm water
Mix together. Let rest for 30 minutes. Stretch and fold!. Wait another 30 minutes. Do this 3 times. Afterwords, let it rest for 2 hrs.
Shape loaf and let rest overnight in the fridge.
Cook in the morning. Preheat oven with dutch oven for 45 min. Put loaf in dutch oven and score it three times. 30 minutes at 475F with lid on.
20 minutes with lid off. Crust should look dark/golden. Remove and rest on the stove for an hour.
I made a loaf with tumeric and walnuts, and the other one with beet powder for fun color. The beet color cooked out mostly and left a marbled pink color. I sadly don't have a photo of that loaf finished, But I do remember that it was delicious and sliced super easily.
Hello! I bake my own bread from a sourdough starter I created from wild-caught yeast last spring and have been successfully using for more than a year now. I've also written a 4-part series on "wild caught" sourdough for my blog, in which I cover:
Honestly, I found the recipe hard to follow. I've also struggled with homemade starter in the past and I think I made it hard on myself by going for 100% whole wheat. But they turned out OK! I plan to keep experimenting, maybe with a mix of white and whole grain, until I get a little more comfortable.
These photos are from one batch of 2 loaves. Only ingredients are flour, water, and salt (and wild yeast).
I'm quite fond of baking, so I took pictures of my weekly loaves :) I mostly eyeball the ingredients so don't use a set recipe, but here's my best approximation:
1) activate the yeast in about half a cup in warm water, 2) add a generous pinch of sugar or honey (probably around 2 teaspoons), 3) add two cups of flour, 4) add a sprinkle of salt and a good glug or two of olive oil (very technical measurements, I know), 5) mix well, adding water or flower as needed to reach the right consistency. Kneed it and let it rise and I have a nice dough! I recently received a 'pan de mie' pan from my mom, so that's the pan I used for both loaves.
First loaf pre-mixing
First loaf fresh out of the pan
Slice of first loaf
Second loaf pre-mixing
Second loaf post-mixing
Slice of second loaf (a better rise meant it touched the top of the pan, which is intentional, but it sacrifices that pretty top...)