Keth's Signature Sourdough Delight
Experience the art of bread-making with Keth's Signature Sourdough Delight, a timeless classic that enchants with its crispy crust and airy crumb. This recipe is a perfect balance of convenience and flavor, bringing out the unique characteristics of sourdough. With its simple ingredients and methods, this bread serves as a wonderful foundation for various delicious variations. Whether you choose to elevate it with layers of flavor like Gruyere cheese or oatmeal, each loaf is a celebration of sourdough mastery. Tried and tested, this recipe ensures a delightful baking adventure worth every moment!
2
Servings
400
Calories
4
Ingredients
Ingredients
Bread Flour
2.5-3 cups (Unmeasured for kneading, reserve some for dusting.)
Warm Water
2/3 cup (Ensure it is comfortably warm to the touch.)
Salt
1/2 tablespoon (Fine salt recommended.)
Sourdough Starter
1/2 cup (Use Keth's Sourdough Starter recipe for best results.)
Instructions
1
Prepare the Sponge: In a large bowl, combine the sourdough starter, warm water, and 1.5 cups of bread flour. Stir until there are no dry spots. Cover with a damp cloth to prevent drying during fermentation. Allow it to sit at room temperature for 12-15 hours, or until it becomes foamy and bubbly. Keep an eye on it; don’t let it over-ferment.
2
Mix the Dough: Once the sponge is ready, add the remaining flour and salt. Begin kneading the mixture either by hand or using a stand mixer. During the kneading process, take a moment to wash out the original bowl; this helps the gluten relax and will make the dough easier to work with.
3
First Rise: Transfer the kneaded dough to a greased bowl, cover it with a damp dishtowel, and let it rise at room temperature until it has doubled in size. The rising time may vary depending on your sourdough starter and ambient conditions. To test, gently press your finger into the dough; if it holds the indentation, it's ready.
4
Shape the Loaf: Lightly grease a baking sheet or sprinkle it with cornmeal. Shape the dough into a loaf and place it on the prepared sheet. Cover it again and allow it to rise for another hour or until it has puffed up noticeably.
5
Preheat and Slash: Preheat your oven to 425°F (220°C). Just before baking, carefully make a few shallow slashes on the top of the loaf with a sharp knife to facilitate oven spring.
6
Bake: Place the baking sheet in the preheated oven and bake for 25 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
7
Cool: Allow the bread to cool on a rack before slicing; this ensures the inside finishes cooking properly and helps set the crumb.
Nutrition Information
1g
Fat
82g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Keth's Signature Sourdough Delight?
It is a timeless classic sourdough bread known for its crispy crust and airy crumb.
How many ingredients are in this sourdough recipe?
There are 4 main ingredients: bread flour, warm water, salt, and sourdough starter.
What type of flour is recommended for this bread?
The recipe calls for 2.5-3 cups of bread flour.
What is the first step in making this sourdough?
The first step is preparing the sponge by combining the starter, warm water, and 1.5 cups of bread flour.
How long should the sponge ferment?
The sponge should sit at room temperature for 12-15 hours until foamy and bubbly.
What temperature should the water be?
The water should be 2/3 cup and comfortably warm to the touch.
How much salt is used in the recipe?
The recipe requires 1/2 tablespoon of fine salt.
Which sourdough starter is best for this recipe?
Using Keth's Sourdough Starter recipe is recommended for the best results.
Why should I wash the original bowl during kneading?
Washing the bowl helps the gluten relax and makes the dough easier to work with.
How do I know when the first rise is complete?
The dough is ready when it has doubled in size and holds an indentation when pressed with a finger.
How should I prepare the baking sheet?
You should lightly grease the baking sheet or sprinkle it with cornmeal.
How long is the second rise after shaping?
The shaped loaf should rise for another hour or until it has puffed up noticeably.
At what temperature should the oven be preheated?
The oven should be preheated to 425°F (220°C).
Why should I slash the top of the bread?
Slashing the top with a sharp knife facilitates oven spring during baking.
How long does the bread need to bake?
The loaf bakes for 25 minutes or until golden brown.
How can I tell if the bread is fully baked?
The loaf is done when the crust is golden and it sounds hollow when tapped on the bottom.
Why must the bread cool on a rack before slicing?
Cooling allows the inside to finish cooking properly and helps the crumb set.
Can I add other flavors to this sourdough?
Yes, you can elevate the bread with variations like Gruyere cheese or oatmeal.
How many servings does this recipe yield?
This recipe produces 2 servings.
What is the calorie count per serving?
Each serving contains 400 calories.
How much protein is in one serving of this bread?
Each serving provides 12g of protein.
What is the fat content of this sourdough?
The bread contains 1g of fat per serving.
How many carbohydrates are in a serving?
There are 82g of carbohydrates per serving.
What should I use to cover the dough while it rises?
Use a damp cloth or dishtowel to prevent the dough from drying out.
Is this recipe considered beginner-friendly?
Yes, it is described as a perfect balance of convenience and flavor for a sourdough adventure.
What tags are associated with this recipe?
Tags include sourdough bread, artisan bread, homemade bread, and comfort food.
What does 'oven spring' mean in this context?
Oven spring refers to the final burst of rising that occurs once the dough is placed in the hot oven.
Can I use regular table salt?
The recipe recommends fine salt for the best distribution in the dough.
What makes the crust crispy?
The high baking temperature of 425°F and the specific sourdough fermentation process help create the crispy crust.
How much sourdough starter is needed?
The recipe requires 1/2 cup of sourdough starter.