Tom's Sourdough Bread
Tom's Sourdough Bread
8 people made this
I adapted this recipe from one I found on the internet and it looked good so I thought it would be a great thing for dinner.
225ml water, warm (49 degrees C)
15g active dry yeast
1 cup (250ml) sourdough starter (recipe follows)
1 tablespoon (15g) salt
1 egg white, beaten
For the Sourdough Starter
450g grapes, stemmed
340g bread flour
water, as needed
- To make the sourdough starter; Mash the grapes thoroughly and place in a covered container. Allow to stand at room temperature for 48 hours.
- Strain off the fermented juice and discard the pulp.
- Add warm water to the juice to make 450ml.
- Stir in the flour and leave at room temperature overnight.
- Replenish with 600ml of warm water and 2 cups of flour daily if the starter is kept at room temperature. If refrigerated, replenish twice a week.
- To make the bread; in a glass, sprinkle the dry yeast onto the surface of 4 tablespoons of the warm water and allow to stand until it becomes foamy.
- In a bowl, combine the rest of the water with 3/4 of the sourdough starter.
- Add 1 cup of the flour. Stir until the dough starts to form and then add the yeast mixture. Mix for 5 minutes.
- Add the remaining flour and the salt. Knead the dough until it is soft and elastic, 10 minutes or more.
- Place the dough in a greased bowl and cover with a damp cloth. Let rise in a warm place 27 - 32 degrees C until doubled.
- Punch down the dough and shape it into a round loaf. Place the loaf on a greased and corn-meal dusted sheet pan.
- Let the loaf rise in a warm place, covered with a damp cloth, until it has doubled in size.
- Brush the loaf with beaten egg white and score the top of the loaf in a criss-cross pattern with a sharp knife.
- Bake at 230 degrees C with a pan of boiling water under the oven rack for 10 minutes.
- Reduce the oven temperature to 190 degrees C, remove the water and continue baking until the bread is well browned, about 35 - 45 minutes.
- Cool on a rack.
Why use yeast in sourdough?
- 09 Sep 2013
Why are you using a cheap and nasty yeast to rise the bread? The whole point of the starter is on order to avoid that.
- 22 Jan 2014
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