Sourdough Bread III

Sourdough Bread III

54 Reviews 12 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h 40 m
Warren Wickland
Recipe by  Warren Wickland

“This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 2 pound loaf

Directions

  1. Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
  2. Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

Share It

Reviews (54)

Rate This Recipe
redbird411
75

redbird411

This was really a good recipe. Probably the best basic sourdough recipe I have tried. And I have tried quite a few. At first I hesitated on the amount of yeast, but I have made this twice now and it has turned out great both times. First time I did use the baking stone and the second time I just used a regular baking sheet. I think I liked the shiny baking sheet better. Also, I reduced the temp to 400 degrees the second time and liked the results better.

SPEARL20
48

SPEARL20

I did not use a bread machine (don't have one) and I only used 1 c. of starter. I thought it might be too sour. But now I wish I would've used the whole amount! I think it depends on how sour your starter really is. The starter I used was the "No Commercial Yeast" starter. Next time I'll try making this bread with my wild grape starter since it is more sour.

Michelle74
31

Michelle74

I've just found my signature sourdough recipe! I can see why it won an award 3 years in a row. The best response came from my husband who said "Now this looks & tastes like professional bread"!

More Reviews

Similar Recipes

San Francisco Sourdough Bread
(296)

San Francisco Sourdough Bread

Sourdough Bread I
(163)

Sourdough Bread I

Plain and Simple Sourdough Bread
(108)

Plain and Simple Sourdough Bread

Pseudo Sourdough for the Bread Machine
(79)

Pseudo Sourdough for the Bread Machine

Basic Sourdough Bread
(43)

Basic Sourdough Bread

Cracked Wheat Sourdough Bread
(32)

Cracked Wheat Sourdough Bread

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 268 cal
  • 13%
  • Fat
  • 4.2 g
  • 7%
  • Carbs
  • 47.8 g
  • 15%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

Top

<

previous recipe:

San Francisco Sourdough Bread

>

next recipe:

Polish Sourdough Rye Bread