Sourdough Bread III

Sourdough Bread III

58

"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."

Ingredients

2 h 40 m {{adjustedServings}} servings 268 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

58
  1. 68 Ratings

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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...

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...

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"!