Best 2 Saturday Sourdough Bread Recipes

In the realm of baking, few things can rival the satisfaction of creating a perfect sourdough bread. With its distinctive tangy flavor, chewy texture, and beautiful crust, sourdough bread has captivated bread enthusiasts for centuries. Whether you're a seasoned baker or just starting your sourdough journey, the prospect of creating a saturday sourdough bread can be both exciting and daunting. In this article, we'll guide you through the process of crafting a delicious and authentic sourdough bread, from selecting the right ingredients to mastering the art of fermentation and shaping. So, gather your ingredients, prepare your workspace, and embark on a delightful baking adventure.

Let's cook with our recipes!

SATURDAY SOURDOUGH BREAD

Saturday Sourdough Bread image

This is a simple recipe that takes some time (like most sourdoughs). An overnight stay in the fridge improves flavor, but isn't necessary.

Provided by Red_Apple_Guy

Categories Sourdough Breads

Time 6h35m

Yield 2 1 lb or small loaves, 18 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons sourdough starter (1 oz)
1/3 cup water (2.25 oz room temperature)
1/2 cup flour (2.25 oz all purposed unbleached flour)
1 1/3 cups water (10.5 oz room temperature)
3 1/2 cups flour (15.75 oz unbleached bread flour)
1 1/2 teaspoons salt (0.4 oz table salt)

Steps:

Starter Sponge: Add starter to the water and wisk together. Add flour, mix well, cover and let sit at room temperature (70 to 75F) until doubled in volume (6 hours or overnight).
Dough: Wisk starter sponge into the water and add enough flour to make a thin batter. Wisk to aerate dough, forming some bubbles. Add the rest of the flour and mix well to incorporate.
Cover the bowl and let rest for 20 minutes.
Add salt and knead for 8 minutes. Cover and let rest 5 minutes.
Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.
Place in oiled container (straight sided is best) and mark the point on the container where the dough is doubled.
Let rise in 75 to 80 F area for 30 minutes. Stretch and fold the dough for the second time.
Let rise in 75 to 80 F area for 1 more hour or until doubled in volume (3 1/2 to 4 hours).
Remove dough and divide into 2 pieces weighing just shy of 1 lb each.
Shape into batards or torpedo or boule (ball) shapes. Place loaves on a floured cloth folded to support the sides of each loaf and cover with oiled plastic or in proofing baskets or bowls.
At this point, I let rise for 20 - 30 minutes and place in the fridge but you can let the loaves rise until 1 1/2 times their volume and bake.
If refrigerated, remove the loaves and let warm in a warm place for about 45 minutes as the oven prehneats to 450°F.
Add a cast iron skillet near the bottom of the oven to preheat as well.
Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass and score the loaves with a razor blade.
Transfer the loaves to parchment paper and place in the oven using a flat baking sheet or a peel.
Bake for 12 minutes and rotate loaves for even cooking. Remove steam pan as well.
Bake for 10 more minutes until browned or 205 F internal temp Cool on rack.

SOURDOUGH SATURDAY - SOURDOUGH CARROT BREAD

Sourdough Saturday - Sourdough Carrot Bread image

Pureed carrots lend this bread a beautiful yellow hue and a moist and tender bite.

Provided by Renee Pottle

Categories Breads

Time 6h40m

Yield 16 slices

Number Of Ingredients 8

Ingredients

2 cups ripe sourdough starter
2 cups unbleached all-purpose flour
¾ cup Kamut flour
1 cup 10 grain flour
1 Tbsp olive oil
1 Tbsp honey
1 cup carrot puree (I used 2 small jars of baby food carrots)
1 tsp fennel seeds

Steps:

Add all ingredients to a large bowl or the bowl of a stand mixer.
Stir to combine well.
Knead for about 5 minutes if using stand mixer, or 8-10 minutes by hand.
Form the dough into a ball, place in a greased bowl, cover and let rise 2-4 hours.
Gently deflate the dough. Form dough into a tight ball and place in a floured brotform.
Cover and let rise another 1 - 2 hours.
Preheat oven to 400 degrees, slash the top of the loaf, and bake for 40 - 60 minutes or until bread reaches an internal temperature of 200 degrees.
Remove from oven and let sit at least 15 minutes before slicing.

Tips:

Use the right flour: Bread flour or all-purpose flour with a high protein content (11-13%) is best for sourdough bread.
Make sure your sourdough starter is active: Feed your starter regularly and make sure it is bubbly and active before using.
Let the dough rise in a warm place: The ideal temperature for rising dough is between 75-85°F (24-29°C).
Be patient: Sourdough bread takes time to rise and bake. Don't rush the process.
Don't over-knead the dough: Over-kneading will make the bread tough.
Score the bread before baking: This will help the bread rise evenly and prevent it from cracking.
Bake the bread in a Dutch oven: This will create a steamy environment that will help the bread rise and develop a crispy crust.

Conclusion:

Sourdough bread is a delicious and nutritious bread that can be made at home with a little time and effort. By following these tips, you can make a perfect loaf of sourdough bread that your family and friends will love. Sourdough bread is also a great way to use up leftover sourdough starter. So if you're looking for a new bread to try, give sourdough a try!