Best Sourdough Bread Recipes

HOW TO MAKE SOURDOUGH BREAD

Steps:

• First, make your starter. In a large bowl, mix together 100g of the flour with 125ml slightly warm water. Whisk together until smooth and lump-free.
• Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Leave the jar or container lid ajar for 1 hr or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
• For the next 6 days, you will need to 'feed' the starter. Each day, tip away half of the original starter, add an extra 100g of flour and 125ml slightly warm water, and stir well. Try to do this at the same time every day.
• After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indicator that the starter is working.
• On day 7, the starter should be quite bubbly and smell much sweeter. It is now ready to be used in baking.
• Tip the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined - add extra flour if it's too sticky or a little extra warm water if it's too dry.
• Tip onto a lightly floured surface and knead for 10 mins until soft and elastic - you should be able to stretch it without it tearing. If you're using a mixer, turn up the speed a little and mix for 5 mins.
• Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don't be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
• Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below). Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
• Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don't worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
• Place a large baking tray in the oven, and heat to 230C/210C fan/gas 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray.
• Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.

SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

ARTISAN SOURDOUGH RYE BREAD

Steps:

• Sourdough Version
• In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
• In a separate bowl, combine the flours and salt.
• Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
• Instant Yeast Version
• The only difference is don't use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
• Both Versions
• After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn't follow that, I'm afraid you're doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don't have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
• Preheat your oven to 475 F a half hour before baking.
• Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
• Let cool completely before eating.

BEST BREAD MACHINE SOURDOUGH

Steps:

• Put first 4 ingredients in bread machine and stir gently. (yes, this works...).
• Let sit for about 10 minutes. Starter should start to bubble a little.
• Add flour, then spread oil and salt evenly over the flour.
• Select basic course or following custom settings if your bread maker has them:.
• Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
• Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
• See directions for making a starter or order a starter online.
• Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.

KAMUT® (KHORASAN) SOURDOUGH BREAD

Steps:

• Mix the flour and water. Cover to autolyse for 1-2 hours.
• Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
• After the rest, begin a series of stretching and folding every 20-30 minutes. I did six stretch and folds for the all-Kamut and the 40%, and four for the 20% Kamut.
• Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature. (My all-Kamut fermented 9.5 hours at 75 F. The 40% fermented 11 hours, 3 hours at 76 F and 8 hours at 64 F. The 20% fermented 10 hours at 72 F.)
• Scrape the dough onto a well floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
• Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose flour, rice flour, or bran flakes.
• Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
• Let the dough proof 60-90 minutes at room temperature, or 6-10 hours in the refrigerator. I proofed the whole grain loaf in the refrigerator for 7 hours, as the dough was very sticky and difficult to handle. The 40% and 20% doughs proofed at room temperature for 75 and 90 minutes, respectively.
• Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside.
• Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
• 500 F for 30 minutes lid on
• 450 F for 10 minutes lid off
• Or until the internal temperature is over 205 F.

SAN FRANCISCO SOURDOUGH BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
• Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
• Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
• Brush egg wash over tops of loaves, and sprinkle with chopped onion.
• Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

BASIC SOURDOUGH BREAD

Steps:

• Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
• Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
• At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
• Pour starter into mixing bowl.
• Melt butter (microwave works well).
• Add milk to butter and warm briefly (85 degrees F).
• Add the salt and sugar, stir until dissolved.
• Add this mixture to the culture and mix well.
• Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
• Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
• Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
• Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
• When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
• Preheat oven to 375 degrees F.
• Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
• Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
• If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.

SAN FRANCISCO SOURDOUGH BREAD

Steps:

• Do ahead
• To make the starter, combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed for about 30 seconds. If mixing by hand, stir for about 2 minutes, until well blended. The starter should feel doughlike and tacky or slightly sticky; if not, stir in additional flour or water as needed.
• Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place it in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size. If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size. Otherwise, put the starter in the refrigerator for up to 3 days.
• To make the dough, cut the starter into 10 to 12 pieces and put them in a mixing bowl. Pour in the water and mix with the paddle attachment on the lowest speed or with a large spoon for about 1 minute to soften the starter.
• Add the flour and salt, as well as the yeast (unless you're making the "purist" version). Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 2 minutes, to form a coarse ball of dough that's very tacky and slightly warm. Let the dough rest for 5 minutes.
• Mix on medium-low speed or by hand for 4 minutes more, adding flour or water as needed to make a soft, supple, slightly sticky ball of dough.
• Transfer the dough to a lightly floured work surface and knead by hand for 1 minute, then form it into a ball. Let the dough sit uncovered for 10 minutes, then do a stretch and fold, either on the work surface or in the bowl, reaching under the front end of the dough, stretching it out, then folding it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 minutes. Do another stretch and fold, then immediately form the dough into a ball, place it in a clean, lightly oiled bowl large enough to contain the dough when it doubles in size, and cover the bowl.
• If using the mixed method with instant yeast, refrigerate the dough immediately. If making the "purist" version, without instant yeast, let the dough sit at room temperature for 1 1/2 to 2 hours before refrigerating; it won't rise very much, but it should show signs of growth and continue to rise in the refrigerator. Either version will be ready to use the next day and for up to 3 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
• On baking day
• For the "purist" version, remove the dough from the refrigerator about 4 hours before you plan to bake; after 2 hours, shape it (see instructions for lean bread, page 48), then let it proof for 2 hours before baking. For the mixed method, remove the dough from the refrigerator 2 hours prior to baking and shape it right away. Remove only the portion you wish to bake: 19 ounces (539 g) for a 1-pound (454 g) loaf; 28 ounces (794 g) for a 1 1/2-pound (680 g) loaf, and so on. You can also bake the entire amount of dough as a large, 3-pound (1.36 kg) miche (round country loaf) or as a large torpedo loaf. See chapter 1, page 20, for instructions.
• Proof for 2 hours as a freestanding loaf, in floured proofing baskets, or on proofing cloths. The dough should increase in size to 1 1/2 times its original size and be springy yet hold an indentation when pressed with a finger. It may spread as it rises, but it will grow taller as it bakes.
• If using a baking stone, about 45 minutes before baking preheat the oven to 500°F (260°C) and prepare the oven for hearth baking (see page 30). Otherwise, just preheat the oven to 500°F (260°C) about 20 minutes before baking.
• Just before baking, score the dough with whatever style of design you prefer (see page 29). Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C), or to 425°F (218°C) if baking a large miche.
• Bake for 12 minutes, then rotate the pan and continue baking for 15 to 35 minutes, or longer, depending on the size of the loaf; a large miche could take up to 75 minutes to bake. When fully baked, the crust should have a rich, caramelized color, the loaf should sound hollow when thumped on the bottom, and the internal temperature should be about 200°F (90°C) in the center. Cool on a wire rack for at least 1 hour before slicing or serving.
• Variations
• For country-style pain au levain, you can substitute whole wheat flour or other whole grain flours for an equal amount of bread flour (by weight), in which case you'll need to increase the water by about 1/2 tablespoon (0.25 oz / 7 g) for every 3 1/2 tablespoons (1 oz / 28.5 g) of whole grain flour you use. A typical pain au levain would substitute 2 to 3 ounces (56.5 to 85 g) of whole grain flour for an equal amount of bread flour, but there really is no limit.
• One of the best variations of this bread has crumbled blue cheese (or chunks of any good melting cheese) and toasted nuts or seeds (walnuts are highly recommended). Add nuts to the dough during the last minute of mixing, using about 25 percent nuts to total flour. Since the total flour in this recipe is about 34 ounces (964 g), counting the flour in the starter, about 8.5 ounces (241 g) of nuts would be just right. With the cheese, you can add anywhere between 25 to 45 percent of the weight of the flour; so that would be 8.5 to 15.3 ounces (241 to 434 g). Fold the cheese in by hand at the end of the mixing or roll it into the dough during shaping (see the crusty cheese bread recipe on page 121).

AMISH SOURDOUGH BREAD/STARTER

Steps:

• For starter, dissolve yeast in warm water. Mix with 1 cup flour, 1 cup sugar or honey and 1 cup milk (lowfat or 2% milk is OK). This is day 1 of 10 day prep. Use a plastic or glass container.
• Leave starter on the counter covered, and stir daily.
• On the 5th day, add 1 cup flour, 1 cup sugar or honey (or combination) and 1 cup milk. This is called 'feeding' the starter.
• Continue to stir daily. On the 10th day, add 1 cup flour, 1 cup sugar or honey and 1 cup milk. Starter can now be divided and given away or frozen. I usually wait a day to bake after feeding starter.
• If you are not baking the next day, you can refrigerate starter, but bring to room temperature on baking day, or the night before, if frozen.
• If you receive a cup of starter as a gift, feed immediately and wait a day before baking, to give starter a chance to ferment, at room temperature.
• To bake: Place 1 cup of starter in bowl of mixer. Put mixer on slow speed using a dough hook, and add all ingredients. All ingredients should be room temperature.
• Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps. salt, approximately 6-7 cups white flour. You can add more whole wheat and less white, as preferred.
• Knead dough for 10 minute in mixer. Dough should be slightly sticky, but smooth and shiny and should mostly all be on the dough hook when done.
• Remove dough from mixer bowl to a floured board and knead by hand two minutes, shaping into a large ball. Oil inside of mixer bowl.
• Place dough back into bowl, swirl around in oil, and turn over so all sides are oiled. Press down, cover with a clean towel and allow to rise in a warm place until doubled.
• Punch down and divide into two loaves. At this point, 1 ball can be made into 12-14 rolls. Divide into even balls, (if you have a scale, about 2-1/2 oz. each) place on greased cookie sheet, pressing down to a flat disc. Brush tops with beaten egg white mixed with 1 tbl water and sprinkle with sesame or poppy seeds, if desired.
• Cover and allow to rise for 1 hour, or until double in size.
• Preheat oven to 375° and bake rolls for 15-20 minutes, until browned.
• For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Roll two sides under and place log seam side down in greased loaf pan. Brush top with egg white and sprinkle with seeds. Bake at 375° for 25 minutes. Remove from pan and thump bottom of loaf. It should sound hollow when done.
• You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze. When you are ready to bake, remove from wrap and place in greased loaf pan. Cover and allow to defrost and rise in a warm spot. Brush with egg white and sprinkle with seeds. Bake as usual.

SOURDOUGH BEER BREAD (BREAD MACHINE)

Steps:

• Place all the ingredients in the machine following manufacture's directions. Program for basic white bread.
• Set the temperature control to Dark and press Start.
• Suggestion: to flatten beer, pour it into a small saucepan and heat it to a simmer. By the time the beer cools down, it will be flat.

SAN FRANCISCO STYLE SOURDOUGH FRENCH BREAD

Steps:

• In a large mixing bowl dissolve yeast in warm water, mix with starter.
• Add 3 cups flour, sugar and salt, stir vigorously 2 or 3 minutes.
• Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
• Mix baking soda with 1 cup of remaining flour and stir in, the dough should be stiff.
• Turn out onto a floured surface and begin kneading.
• Add the remaining 1 cup of flour or more if needed to control stickiness.
• Knead until satiny, between 5 and 10 minutes.
• Shape into 2 oblong loaves or 1 large round loaf, place on lightly greased cookie sheet.
• Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
• Before baking, brush outside with water and make diagonal slashes across the top with a sharp single-edge razor blade.
• Put a shallow pan of hot water in the bottom of the oven.
• Bake at 400° F for 45 minutes or until the crust is a medium dark brown.

RYE SOURDOUGH BREAD

Steps:

• Day 1: To begin your starter, mix 50g of the flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Days 2, 3, 4 & 5 : Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. A teaspoonful of the starter should float in warm water if ready. If not, continue adding 25g flour and 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave, covered, at room temperature.
• Tip 100g of the starter into a bowl and add 400g of tepid water. Whisk or rub the two together with your hands, don't worry if there are a few lumps. Add the flour and bring together (with a spatula or your hand) into a thick, sticky dough, making sure all the flour is mixed in, including any dry bits on the sides of the bowl. Cover with a damp tea towel and leave at room temperature for 2 hrs.
• Work the salt into the dough then leave, covered, for another 2 hrs.
• Heavily butter a 900g loaf tin. Dust the work surface with more rye flour, then scrape all the dough out. Mould the dough into a block roughly the same size as the tin and sit it in the tin. Press the dough down so it fills it completely and scatter the top generously with more flour. Leave the loaf out, uncovered, for 2 hrs until it's risen by about a quarter and gone craggy on the top, or leave it in the fridge, uncovered, overnight. This will give it an even deeper flavour.
• Heat the oven to 230/210C fan/gas 8 with a shelf in the middle of the oven and a shelf below with a roasting tray on it. Put the loaf on the middle tray and carefully pour a small glass of water into the roasting tray. Cook for 50-55 mins until hollow sounding when tapped. (The middle of the loaf will read 98C on a digital thermometer when ready.) Remove the tin and leave to cool on a wire rack for at least 4 hrs. Will keep for 3-4 days in an airtight container.

EASY SOURDOUGH BREAD

Steps:

• To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.
• To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size - about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).
• Tip the dough onto a floured surface and gently shape into a round - you don't want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below - this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.

GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS

Steps:

• To make the sourdough Sponge.
• Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
• To make the bread.
• When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
• The add in this order: rye flour, salt, sugar and then the white bread flour.
• Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
• Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
• Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
• Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.

SOURDOUGH FRENCH BREAD

Steps:

• In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough., Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves. , Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.

PECAN AND APRICOT SOURDOUGH BREAD STUFFING

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.
• Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.
• Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
• Bake in the preheated oven until the top is browned, 30 to 35 minutes.

SOURDOUGH BREAD

Steps:

• In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand 5 minutes. Stir in 2 cups flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°to 90°) to ferment for 48 hours; do not stir. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and change color from transparent yellow to gray over the course of 48 hours.) , Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Heavily grease baking sheets and sprinkle with cornmeal. Gently punch dough down. Turn onto a well-floured surface; divide in half. (If baking loaves one at a time, cover and refrigerate half of dough. Proceed with shaping and second rise when oven is ready so shaped loaf can be baked immediately after the second rise.) , With floured hands, gently move the dough in a circular motion. Use friction from the counter to stretch the surface and create a smooth top and round loaf. Quickly and gently transfer to prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°., With a sharp knife, make three diagonal slashes across tops of loaves. Immediately bake 10 minutes. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown.

SOURDOUGH CIABATTA BREAD

Steps:

• Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
• Turn dough out onto a well floured surface and let rest for 15 minutes.
• Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.
• Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).
• Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.
• Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.

PANERA SOURDOUGH BREAD

Steps:

• For the Sourdough Bread, combine the warm water and fresh yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the Sourdough Starter, flours and salt. (NOTE: If refrigerated, bring Sourdough Starter to room temperature before using.) Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Roll the dough into a smooth ball and place in a medium mixing bowl lightly brushed with olive oil. Cover and refrigerate for 16 hours. Remove the bowl from the refrigerator and ferment at room temperature for 6 hours.
• Divide the dough into 2 equal pieces and form into loaves. Places the loaves on the counter or in a proofing basket and cover with a warm, damp cloth. Proof the loaves at room temperature for 2 hours. Preheat the oven to 400°F Continue proofing the loaves at room temperature for 1 hour.
• Score the loaves with a sharp knife, spray with water and bake for 30 to 40 minutes, or until the crusts are a deep golden brown and the middle of the loaves is 190-200°.
• Remove the bread from the oven and place on a cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.
• Note: For more intense sour flavor, extend the refrigeration time of the dough an additional 6 to 8 hours.
• For the Sourdough Starter, Stage 1: Combine the warm water and fresh yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the buttermilk, plain yogurt, all-purpose flour and semolina flour to the bowl and stir until the ingredients are fully incorporated. Wrap the unwashed red grapes securely in a clean cheesecloth or small kitchen cloth and submerge the cloth in the mixture. Ferment at room temperature for 12 hours.
• Stage 2: Carefully remove the cloth with the grapes from the mixture, using a spatula to scrape any remaining starter off the cloth and back into the bowl. Squeeze the cloth containing the grapes over the bowl, capturing the juice in the bowl. Discard the cloth and the grapes, and stir the starter until the grape juice is fully incorporated. Add the all-purpose flour and semolina flour to the starter. In a separate bowl, add the yeast to the warm water, stirring until the yeast is fully dissolved, then add this mixture to the starter. Mix the starter until all ingredients are fully incorporated. Ferment at room temperature for 4 hours before using, or cover and place in the refrigerator for future use.

ARTISAN SOURDOUGH NO-KNEAD BREAD

Steps:

• In a large mixing bowl, stir 1/4 cup starter into purified water.
• Add combined dry ingredients and stir until well incorporated.
• 2 stretch and folds at 15 minute intervals.
• Cover bowl and let sit roughly 10-12 hours at room temperature.
• Follow video instruction for coil folding and placing dough in well floured proofing basket.
• Cover proofing basket and let rise about 1 to 1 1/2 hours. Proofing times can vary quite a bit based mostly on your ambient room temperature. Experience will be your best teacher when it comes to judging when your dough is ready to bake.
• Preheat your baking vessel to 500ºF for 30 minutes.
• Bake your dough with the cover on for approximately 17 minutes.
• Remove baker cover and continue baking an additional 17 minutes.
• When internal dough temperature reaches 200-210ºF, remove from oven and let cool completely.
• Consume bread, be happy.