Category
Bread
Ingredients
-
1 lb (450 g) Heritage White or Bread Blend Flour
1-2 tsp Sea Salt
10- 12 oz (300 G) Chlorine-Free Water 75-80 degrees F
1/2 - 1 tsp Active Dry Yeast
Directions
Mixing and Kneading
In a large bowl, measure the flour. Add the salt and mix to disperse.
In a separate bowl or pitcher, add the yeast to the water (75-80F). Mix to disperse lumps.
Using a large spoon or fork, stir the liquid into the flour. When all the water has been added it will be a rather sticky lump. With wet hands, knead the dough by pushing, pulling and stretching it. There are many examples of kneading dough on YouTube.
After kneading for a few minutes, the dough will become less sticky and wet, beginning to look like a bread dough.
Proofing
Cover and let sit on the counter for 1- 2 hours. This is proofing time (the dough is rising). It will rise more quickly if the kitchen temperature is 70+F. if it is less than 70 F it will take longer which is the reason for the 1-2 hour range.
Final Proofing
Preheat oven to 375 F.
Now the dough needs to be handled gently so as to not deflate it. Scrape dough out on to a lightly floured counter. This is the final shaping (examples of methods on You Tube). Round it up and shape it into an oblong loaf.
Place in a bread pan that has been oiled with both butter and olive oil. Use this combination for best release. Cover the dough to keep it from drying out. Leave it on the counter and let it proof while the oven heats, about 30-45 minutes.
Baking
Place dough in the preheated oven and bake for about 35-45 minutes. Check it with a stick thermometer for an internal temperature of 195-205 F.
When fully baked, use hot pads to turn the loaf out on a cooling rack. If you don't have a cooling rack, prop it up with something so air gets underneath.
Recipe Note
Want a lighter crust? Make a little tent of aluminum foil and place it over the pan when it goes in the oven. This will keep the crust from getting too hard. Remove the tent of for the last 10 minutes so it will brown.
Do you still offer bread making classes? I would love to come and learn how to make sourdough
3.3 cups of flour per pound per Google. I’ve halved this recipe thrice and have had success thrice.
How many cups is 1 lb of flour?
I am looking forward to making this recipe and have everything out and ready to make the bread. I purchased your Sonora Heritage Soft White Wheat flour and am reviewing this bread recipe and have a comment. How come your company leaves a space for customers to leave a comment yet your company does not respond to the questions customers have about the recipe? Answering the questions would be helpful to your customers because I am getting ready to make this recipe exactly as listed here and want to know how to get the bread to not sink like the others have stated. I am updating my results on here after the bread is finished to see if I had different results. Thank you for your comment section.
I have the same question as above-why does the top of my loaf sink?
I have the same question as above-why does the top of my loaf sink?
Why would my bread sink during baking? Do I need to cut back on the water or decrease the amount of flour? The yeast is active and I followed the recipe as written. Thanks
Leave a comment