Yield. Sourdough Starter 201: How to Feed, Maintain, Store and BackupThis sourdough country loaf recipe produces a slightly open, even crumb with a mildly sour flavor. Thankful that Taste of Home are including SOME of the Nutrition Facts, however portion size of 1 slice is extremely vague. Total. Let me know if this helps! The longer you wait to use the proto-dough, the tangier the bread will be. Category: Recipes.

Everything you need to get started with artisanal home bread baking in one box.Sometimes we get clearance deals from manufacturers. Fragrant, moist, chewy, complex, and with excellent keeping quality, this bread is a true fingerprint of the farmer, miller, and baker’s terroir. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta.The specific grains used and the long, slow, partly cold bulk fermentation develop a subtle, amazing flavor that includes more than a hint of sour tang without in any way overwhelming the wholesome, sweet, complex personality of the wheat. The recipe combines whole wheat flour with bread flour for a delicious loaf that you will enjoy in a wide variety of ways.Perfect for toast, dipping in soups, sandwiches and more!This recipe for sourdough country loaf bread is by far my favorite and most produced in my kitchen!The dough is mixed, bulk fermented over 5-6 hours at room temperature, shaped and kept in the fridge for a long cold ferment before baking.This process allows the dough to develop amazing sourdough flavors as well as a bread that has a beautiful even and open crumb.There's a few more steps to take in this sourdough country loaf recipe versus our Let's take a look at the steps involved before we dive into the details!Now that we've had an overview of the steps you will take to put your sourdough country loaf together, let's discuss some of them in more detail.It's important to note that I test all my recipes with King Arthur brand flour. I've noticed the size amount is not including in the nutrition facts of any of the recipes that I look at.

But, should the starter be at room temp before you use it? See my post on basic sourdough bread techniques for detailed instructions on how to add in extra ingredients and form the loaf.

This recipe uses the Folding Proofer to create a perfect rise and mild acidity in wild yeast-leavened bread. Portion amounts are very important in Nutrition Facts, Look at labels for store bought items, it is required. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta.I chose red fife because I just really love the flavor of this heirloom grain. If you live at a high altitude, 5,000-11,500 feet above sea level, you will need to use a sourdough recipe developed for high altitude baking for best results. An excellent recipe that will be my go to bread from now on. Beat until smooth. Get … Just note that the enameled surface of the ones I have used, tend to break down quicker with the high heat of bread baking.After baking, remember to let your bread cool completely before slicing to prevent the crumb from becoming gummy!The times used in this recipe are in line with the ambient temperature of my kitchen, which is usually around 68°F (20°C). If you're sure your starter is healthy and vigorous, and you don't mind potentially extending somewhat the rise times listed above, use 1 teaspoon yeast. I baked this San Francisco Country Sourdough using Glenn's formula.Everything was done at room temperature (approximately 73F). This will create a tight skin on the outside of the dough.Place the dough into a floured banneton, seam-side up, and place it in a plastic bag to keep the dough from drying out in the fridge.Let the dough rest in the fridge for up to 36 hours before baking.During this phase, the fermentation will be slower, the gluten will continue to break down and the sourdough flavor will develop further.Scoring the dough before baking is extremely important to control the oven spring.A sharp razor is used to make a 1/4" cut into the top of the dough right before baking which allows the dough to expand in the desired location, otherwise known as the "oven spring".If you do not control the placement of the oven spring, you run the risk of your dough blowing out at it's weakest point during the first 20 minutes of baking!Bake the dough in a cast iron dutch oven.

Bake at 375° for 30-35 minutes or until golden brown. reviews (18) 88%. Bake.

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