homemade sourdough

Go back to basics with Mike McEnearney's sourdough 101 masterclass at the comfort of your own home.

Homemade sourdough

(35 grams) organic raisins

baker’s (strong) flour

sourdough starter

1.3kg baker’s (strong) flour, plus extra to dust

salt flakes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981842755001&=domain=del

5348771529001-5981842755001

Let’s take a look at an example of a simple homemade bread recipe that requires yeast, with some changes to make a sourdough version.

Standard Homemade Yeast Bread Recipe

flour

water

yeast yeast

salt

honey

olive oil

Combine all the ingredients together and knead for 10 minutes.

Leave the dough in the bowl to rise for 2 hours – for sourdough bread, leave it to rise for 4 hours, waiting for it to double in size.

Once proofed or doubled in size, shape the dough and place it into a greased loaf pan.

Leave the dough to rise for another hour – for sourdough leave it to rise for at least 2 hours.

Very informative post Thank you for this invested labor

https://www.youtube.com/watch?v=5a4RqHyI-kE

I realized that the ratio of yeast dough to sourdough recipes on my channel is quite unfair, so in this video we will learn how to convert any recipe to a naturally leavened one. The calculations are similar to my straight dough to yeast preferment conversion. But I have added some extra info here. It is worth watching both videos however because I go into more detail about the types of preferments when it comes to hydration levels. 

Also, check out the preferment guide for even more in-depth information.
Baker’s percentage and hydration are two more concepts that you must know in order to be comfortable with converting recipes. In this video we will concentrate more on the calculations. I take it that if you already have a starter. If not, then check out my starter guide in the Sourdough Bread playlist.

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How to Convert Yeast Dough Recipes to be Made With Sourdough Starter

Copycat Homemade Schlotzsky's Sourdough Bread Recipe - An easy way to make this icon bubbly yeast sandwich bread at home!

Copycat Homemade Schlotzsky's Sourdough Bread

water ((110 degrees))

quick rise active dry yeast ((2 1/4 teaspoons))

sugar

milk ((110 degrees))

white vinegar

baking soda

all-purpose flour

cornmeal

butter

Nonstick cooking spray

white sugar

White vinegar

In a medium-sized bowl, gently whisk together the yeast, warm water, and sugar. Let it stand for 5 minutes until bubbly.

Whisk in the warm milk, baking soda, and 1 cup of flour until smooth. Then mix in the vinegar, salt, and remaining flour.

Spray two 9-inch cake pans (or pie pans) with nonstick cooking spray and dust the bottoms with cornmeal. Divide the dough between the pans and spread it out a little. The yeast will do the rest. Spray plastic wrap with nonstick cooking spray and lightly cover each pan.

Proof (let the dough rise) in a warm, draft-free place for 1 1/2 - 2 hours until double in size. (If you have a proof setting on your oven, use it.)

Preheat the oven to 375 degrees F. Remove the plastic wrap and bake for 20 minutes, or until golden brown. Brush the tops of bread well with melted butter and cool in pans the completely.

Dust off the loose cornmeal. Slice the bread loaves in half horizontally, and start creating your sandwich masterpiece!

https://content.jwplatform.com/videos/NAFncfmk.mp4

Copycat Homemade Schlotzsky’s Sourdough Bread Recipe: An easy way to make the iconic bubbly yeast sandwich bread at home!

Copycat Homemade Schlotzsky’s Sourdough Bread

Looking for a delicious and easy sourdough bread recipe? Try this cranberry pecan artisan sourdough bread! The combination of sweet craisins and nutty pecans baked into an artisan loaf is sure to become a year-round favorite

Cranberry Pecan Artisan Sourdough Bread

ripe sourdough starter (about 2 Tablepoons)

all purpose flour (about 1/4 cup)

water (about 2 Tablespoons)

ripe levain (scant 1/2 cup)

water total

white bread flour (about 3 3/4 cups)

salt (reserved for after fermentolyse, about 1.5 teaspoons)

pecans (roughly chopped, about 2/3 cup, reserved)

craisins (about 2/3 cup, reserved)

Make levain by mixing together ripe sourdough starter, flour and water. Set aside for 3-4 hours at 78 degrees F.

Fermentolyse: Once the levain is ripe, mix 100 grams of ripe levain with 350 grams water and 500 grams flour. Let sit for 30 minutes.

Mixing: Add the reserved 25 grams of water and salt to the dough. Use your hands to squeeze the dough between your fingers and incorporate the salt and water. Pinch chunks of dough and reincorporate them together gently. Pick up one side of the dough and fold it over on itself. The dough will be sticky. Wet your hands as needed and continue to work with the dough until it is smooth and all the water and salt is incorporated. Transfer the dough to a plastic container or a glass bowl if desired.

Bulk Fermentation: A total of 3.5 hoursPerform 3 sets of &quot;stretch and folds.&quot;

To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl 1/4 turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more 1/4 turn with stretching and folding the dough. Cover and set aside.

Repeat the stretch and folds every 30 minutes for the first 2 hours until you have completed three sets.

After your third set of stretch and folds, it&#39;s time to add the inclusions.

Lamination: On a clean counter top, stretch the dough as thin as you can without tearing it. See post for pictures and description. When the dough is fully stretched, sprinkle 3/4 of the chopped pecans and craisins over the dough. Fold the dough up and sprinkle the rest of the pecans and craisins as you fold the dough up into a little package. See post for pictures.

Finish the last 1.5 hours of bulk fermentation with the dough covered at 78 degrees F.

Pre-Shape: Tip the bowl upside down, allowing the dough to fall onto a clean counter surface. Be gentle to avoid cutting and degassing the dough as much as possible. Wet your hands and the bench knife. Push the bench knife under the dough while using your free hand to tuck the dough under itself. Repeat this process going around in a circle until you have a tight ball of dough.

Bench Rest: Let the dough rest uncovered for about 30 minutes at room temperature. The dough will flatten a bit during this period of time.

Prepare a bowl: Prepare a banneton or small bowl. Place a kitchen towel or hair net in the bowl and liberally flour.

Shaping: After the dough has rested for about 30 minutes, it is time to shape the bread into a round. Sprinkle flour on top of the dough. Using the bench knife, lift the dough up off the counter and place it on top of the countertop - floured side down. This ensures that the flour is staying mainly on the outside of the dough. Going around in a circle, pull the dough sideways towards you and then fold up to the top of the round. Move 90 degrees and repeat the same process, pulling the dough sideways and then folding up to the top. As you continue this process around the dough, increase the tension as you pull. Gather the bread into a circle and use a bench knife to lift the bread and place into your lined bowl.

Cold Fermentation: Cover the dough and store in the refrigerator overnight or for up to 18-20 hours. Alternatively you can let your dough rise outside the fridge for another 3-4 hours and then bake your loaf the same day.

Day 1: Levain/Mix/Bulk Fermentation/Shape/Cold Bulk Fermentation

Pre-heat the Oven: Put a dutch oven (top and all) into the oven and preheat to 500 degrees. Allow the dutch oven to heat for about 30 minutes at 500 degrees.

Once preheated for 30 minutes, pull the  loaf out of the refrigerator. Remove the plastic wrap (this is easy to do straight out of the refrigerator if the dough is chilled –not easy if the dough warms up) and place a piece of parchment paper on top of the bread dough. Flip the dough over so that the dough is now sitting on the parchment paper. Take off the bowl/banneton and kitchen towel.

Scoring: Smooth the flour over the top of the dough (add a little extra for more contrast if desired). Use a very sharp knife or bread lame to score the dough.

Bake: Carefully remove the dutch oven from the 500 degree oven with hot pads. Take the top off and place your bread into the dutch oven (including parchment paper – this helps with the transfer). Be very careful not to touch the sides of the dutch oven. Put your hot pads back on before you pick up the lid of the dutch oven and place it on top of the bread. Put the whole dutch oven back into your oven. Lower the temperature to 450 degrees and bake for 25 minutes. Once 25 minutes are up, take the top off the dutch oven and continue baking for 20 minutes until the bread is a crackly deep brown.

Let cool and enjoy!

Day 2: Score and Bake

I’m still new to baking sourdough but these instructions were extremely clear and easy to follow. This is a great recipe and my bread turned out beautifully!

This was hands down, THE BEST sourdough loaf I’ve made yet! I just started my SD journey 3 months ago and this was so exceptionally flavorful! With the crunchy crusty exterior and plush inside, i couldn’t have asked for a better recipe! I fed my starter the Friday night, then made the levain Saturday morning, did all of the stretch and folds + bulk rise on Saturday then did overnight proof and baked Sunday morning first thing! Such a beautiful Sunday toast. My husband even said it was my best loaf yet! Can’t wait to try this recipe with other mix ins as well!

Love this recipe.  I added the inclusions in the 2-4 stretch and folds because I wasn’t confident about the laminate process.  The inclusions were well distributed.  The texture of the bread was perfect.  

I did add a sprinkle of water to the cranberries but did not soak them.

Great recipe, as always Amy's recipe is clear and repeatable.  I added crystaline ginger (always a good addition) the second time I made it.  I have also used the recipe as a base recipe for more savory breads such as Sun Dried Tomatoes and Olives sourdough bread.

I've had the same issue both times I made this. The bread has great flavor but is dense. I weighed all the ingredients and the dough felt well hydrated. I cold fermented it for 20 hours.  Have you found a solution? Maybe a longer bench rest help?

Made this one for Thanksgiving and everyone LOVED it. Can’t wait to have a turkey or ham sandwich today! Will be repeating this one soon!

Use weights. Will try a little more water. Thank you. By the way, great tasting bread.

Dough was very dense. Is that normal for this recipe?  Making 2 loaves, so not sure if that is affecting it. Very hard to stretch and fold.

Top 4 homemade sourdough recipes from across the web

The most viewed homemade sourdough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade sourdough

Standard Homemade Yeast Bread Recip...

Copycat Homemade Schlotzsky's Sourd...

Cranberry Pecan Artisan Sourdough B...

Top 4 homemade sourdough recipes from across the web

The most viewed homemade sourdough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade sourdough

Standard Homemade Yeast Bread Recip...

Copycat Homemade Schlotzsky's Sourd...

Cranberry Pecan Artisan Sourdough B...

The most viewed homemade sourdough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine