Sourdough Bread RecipeMay 18th, 2012 | By Cecilia | Category: baking and desserts, blog, cook something
Benjamin Baker, Executive Chef at Travaasa Hotel and Spa in the Texas Hill Country, is a seventh generation San Franciscan who knows a thing or two about sourdough bread. In fact, he uses sourdough starter handed down through the decades to make his signature loaves and rolls.
He was kind enough to share his recipe for the starter and a sourdough loaf with Field & Feast.
NOTE: To make this bread, you’ll have to start about a week in advance. Start the starter one weekend, and make the bread the next. Once you have the starter made, gorgeous sourdough loaves and rolls are at your fingertips.
- 1/2 Cup of starter (recipe below)
- 3/4 Cups of Water (spring or distilled is best)
- 2 Cups of High Gluten Flour (bread flour)
- 1 1/2 tsp Salt (kosher is fine)
- Add ingredients in the order listed (always the salt last)
- Mix until a soft dough. Turn out onto a floured counter and knead for about twenty minutes.
- Shape into a loaf and place onto a baking sheet.
- Create a moist environment for your loaf, so it does not dry out and crack. This could be in your oven (turned off) with a small pot of steamy water inside, moistening the atmosphere. Or I will build a mini proof box, by staging small cups at the four corners in my sheet pan, then inverting another sheet pan on top. I then wrap the entire contraption with plastic wrap from both sides, making sure that there is no gaps for air to flow through.
- Place your bread to rise in a place roughly 80-85 degrees Fahrenheit
- Allow for your bread to double in size (a really active yeast could go further than that)
- Preheat Oven to 400 degrees, and place a cast iron pan on the lower rack (below the rack your bread will bake on)
- Boil some water on your stove.
- Score your bread with a sharp knife lengthwise down the loaf.
- Place your loaf in the oven.
- Pour some hot water into your cast iron pan to create a steamy environment
- Bake for 20 minutes at 400, then turn down to 375 for ten minutes.
- Bread should temp out at about 180 degrees
- Let cool and enjoy!
These are the basic steps to starting a starter. Honestly it can take a number of tries before you arrive a one that really works for you, and tastes good, too. Do not fret, practice and persistence will produce the results that you are looking for.
In a bowl
- Take about 1/3 cup of flour and work in roughly 2 tbsp of water (spring or distilled is best).
- Mix until this forms a soft dough.
- Knead this dough for about ten minutes, to develop it’s elasticity (gluten development).
- Place in a bowl and cover with damp towel.
- Set in a slightly warm spot for a few days (80-85 degrees Fahrenheit).
- Remove external crusty bits from dough and reserve the remainder.
- Mix the remainder with roughly 1/4 cup of water, and a half cup of flour (6. and 7. are the refreshing process).
- Repeat the kneading process.
- Allow to sit for another 2 days, covered with a damp cloth.
- Repeat the refreshing process, this time with roughly 1/4-1/2 cup of water, and a full cup of flour.
- Allow to sit once more for about 8-12 hours.
You may use this to make your bread; always reserve some of your starter to refresh, in order to keep your culture alive.