28 October, 2020
Soft Sourdough Loaf
Buckle up, because for the next few weeks, we’re going to go on a tour of the world of sourdough. If you don’t already have a starter, learn how to make one here.
This isn’t the first sourdough bread I’ve featured on Apartment Eats. Earlier this year, I shared a recipe for a cinnamon sourdough loaf and a sourdough banana bread. There’s one sourdough bread I’ve made more than any other one this year, though, and it’s this plain, soft bread machine sourdough loaf that’s perfect for toasting. I’ve also made a version of this loaf with everything bagel seasonings thrown in, and it’s delicious (garlic powder, onion flakes, poppy seeds, sesame seeds, and coarse salt).
2 1/2 cups Bread Flour (All-Purpose will work)
1 1/2 tsp Salt
1 1/2 tsp Sugar
2 heaping cups Sourdough starter, fed within 48 hours
2 tbsp Canola oil
4-6 tbsp Warm water, enough to make the dough soft and workable
2 tsp Bread machine yeast (or active dry)
In the basin of your bread machine, combine all ingredients but the yeast unless your machine requires it to be worked in. Set the machine to a sandwich loaf for whole grain bread, French bread, or whatever setting gives the longest rise time. Press start and let the machine do its magic.
If you’re trying to approximate by hand, the machine cycles should come out to about 30 minutes of kneading, a first rise of 40 minutes, a second rise of 1 hour, 50 minutes, and 60 minutes of baking. If you want to include dry toppings, add them in at the beginning.
This recipe makes a roughly two-pound loaf.
Store in an airtight container in the fridge or in a bread box, and enjoy within the week.