Crusty Sourdough Cottage Bread
A sourdough sandwich bread recipe with a tasty crunchy crust
Ingredients
- 312 Grams Warm Water - Between 110°- 115° F (1 1/3 Cups)
- 25 Grams Dry Active Yeast (1 1/2 Tablespoons)
- 226 Grams Sourdough Starter (1 Cup)
- 50 Grams White Granulated Sugar (1/4 Cup)
- 55 Grams Vegetable Oil (1/4 Cup)
- 2 Large Eggs
- 6 Grams Salt (1 Teaspoon)
- 780 Grams All-Purpose Flour (6 1/2 Cups)
Instructions
- Combine yeast with water stir until grains dissolve. Let sit for 10 minutes until bubbly.
- In a large mixing bowl or the bowl of a standing mixer, combine the yeast mixture with the flour, starter, sugar, eggs, and salt.
- Knead the dough for several minutes until everything is well incorporated. If you're using a standing mixer, mix on low until the dough pulls away from and cleans the sides of the bowl. The dough should feel smooth and elastic.
- Place dough in a lightly greased bowl or container. Cover and allow it to rise until double in size, about 1 hour to 1 hour 30 minutes.
- Once the dough has risen, turn it out onto a lightly greased surface and punch a little of the air out.
- Use a pastry cutter, dough chopper, or sharp knife to divide the dough into two sections.
- Fold each section into a sandwich loaf and place in two pans.
- Allow dough to rise a second time until it has risen slightly above the tops of the pans, about 45 minutes to an hour.
- Preheat the oven to 375° Fahrenheit (190° Celsius) and bake for 35 to 40 minutes.
- Turn out your finished bread and allow it to cool completely on a cooling rack before slicing and serving.
Notes
Make sure your sourdough starter is at least three weeks old for a fuller, richer flavor.