Best Soft Sourdough Bread Recipes
SOFT SOURDOUGH BREAD
Makes 2 medium size, beautiful soft, tasty loaves. I like to use proving baskets and bake on a pizza stone.
Provided by K1968
Categories Breads
Time 7h30m
Yield 2 Loaves, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together and knead dough for about five minutes. If dough is too sticky, add slightly more flour but dough should be soft and not dry and stiff. Place in oiled bowl and allow dough to rise for 3-4 hours or until nearly doubled in size.
- Divide dough into two pieces and shape into loaves and place in two greased bread pans or proving baskets. If a free form loaf is desired, place on greased baking sheet. Spray with oil and cover with plastic wrap to keep from drying out. Allow to rise for 2-3 hours. About 30min before the bread is ready pre heat your oven to 450f/250c.
- When dough has risen, slash the top of the loaf. Place in pre heated oven at the high temp for 10min ( this will give lovely crust with great colour, do not fear it will not burn in this time) then reduce temp to 375f/190c for a further 20 minute.
SOFT CRUST SOURDOUGH BREAD
I adapted this recipe from a non-sourdough recipe by NZ cooking greats Alison and Simon Holst. It also works well using half white and half wholemeal flour. Note: the time this takes to prepare really depends on how active your sourdough is and you might choose to put your dough in a cool place to slow the rise and develop the sour flavour more, I like to take my time and start in the morning and bake it before dinner.
Provided by Cass81
Categories Sourdough Breads
Time 4h12m
Yield 1 large loaf
Number Of Ingredients 6
Steps:
- Mix together the first 5 ingredients and 1 cup of flour. Cover and leave in a warm place for at least 1 hour, it should start to rise a little.
- Stir in the remaining flour. Knead for 10 minutes or until a soft dough forms that springs back when gently pressed.
- Turn the dough in 1-2 teaspoons of oil in a clean bowl. Cover with cling film and leave to sit for another hour or more, until doubled in size.
- Shape dough on a lightly oiled tray. Cover with a large container with room for it to rise without touching the sides. Leave in a warm place until doubled in size.
- Bake in a preheated oven at 410 degrees (210 deg celsius) for 12 minutes.
- Cool on a wire rack.
Nutrition Facts : Calories 1438.6, Fat 36, SaturatedFat 7.7, Cholesterol 22.8, Sodium 3573.9, Carbohydrate 238.5, Fiber 7.9, Sugar 9.2, Protein 35.5
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