17 February, 2021
Everything Bagel Soft Sourdough Loaf
After making tens of loaves of standard sourdough, no matter how good it may be, you start to crave a little bit of variety. That’s where this beauty of a loaf comes in. I’ve been trying to get it just right for a couple of months now. More of this, less of that, etc. Finally, I got it down. It’s based on my Soft Sourdough Loaf recipe, and other than the ingredients, it’s exactly the same.
For anyone else looking to experiment with add-ins, remember that dry ingredients soak up moisture in your bread, so you need to compensate. More starter will give you a solid brick (I do not recommend). More water, though, that’s where it’s at. Play around and see what you end up with!
Ingredients
2 1/2 cups Bread Flour
1 1/2 tsp Salt
1 1/2 tsp Sugar
1 tsp Garlic powder
1 tsp Dried onion flakes
1 1/2 tsp Poppy seeds
1 1/2 tsp Toasted sesame seeds
1/2 tsp Paprika
2 heaping cups Sourdough starter, fed within 48 hours
2 tbsp Olive oil
1/2 cup Warm water
2 tsp Bread machine yeast (or active dry)
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This recipe works just like the soft sourdough loaf recipe mentioned in the intro:
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.
