Texas Sourdough Bread
This is by far the best bread recipe I have baked. My wife can't get enough of it.
"Followed recipe to a T, not sure if its my starter or what, didn't have that sourdough tang or smell.
Tasted great, proofed huge!
I bulk fermented Ina warm oven for 1.5 hours then shaped and bench rested for about 15 min...baked 425 for 15 min, then 375 for 25 min"
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Texas Sourdough Bread Preparation
mix sugar and water in a bowl. sprinkle yeast on top of water, do not mix in. Let stand for10 to 15 minutes. Should become frothy.
In a mixing bowl add the starter to the yeast, along with the salt and melted butter and three cups of flour. Using a dough hook, let it mix on low speed for 4 - 5 minutes. Should be a wet soft gnarrly ball shape and and not stick to your hands. If your starter was runny you may need to add a tablespoon or two of flour and knead another two minutes.
(You could hand mix all ingrediants and knead by hand.)
Form into a roll and place into a bread pan greased with olive oil.
Cover with a dark towel and place in oven with the light on. Should rise above the bowl in about two to three hours. Depending on when you caught your starter.
Preheat oven to 375* F. Bake bread for about 10 minutes untill the crust is a light brown color,then place a piece of tin foil loosely over the top, to form a tent. (shiny side up)and bake another 30 to 40 minutes. Test with a thermometer for around 190-200* F. Or remove loaf and thump the bottom. Should have a hallow sound to it.
Place on a cooling rack for ten minutes.
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