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Sourdough makes delicious breads and loaves. There’s nothing more rewarding than baking your own bread for breakfast.
300 grams bubbly (active) starter
400 grams warm water
200 grams Kedem White Grape Juice or apple juice, warmed
80 grams honey
60 grams olive oil
240 grams Shibolim White Whole Wheat Flour (It’s milder in taste yet unbleached.)
720 grams bread flour, such as Glicks High Gluten Flour
18 grams sea salt
24 grams coconut oil, for brushing the loaf
Place flour and salt into the Bosch mixer (with dough hook). Mix well.
In a separate bowl, whisk together the starter, water, juice, honey, and oil and add it to the flour and salt. Combine it in the mixer to form a dough. Cover the dough in the mixer and let it rest for a 45 minutes to one hour.
After it has rested, mix the dough again for several minutes. Take the dough out of the mixer and place it in a slightly oiled bowl.
Cover with plastic and towel on top and let it rise at room temperature until the dough is double in size (approximately six to eight hours).
When the dough is ready, remove it onto a slightly floured surface. Gently roll the dough into a log shape. Let it rest on the counter for five to 10 minutes.
Meanwhile, spray or smear a small amount of coconut oil or oil spray onto a 4.5×16-inch loaf pan. (I use the Wilton company.) Sprinkle with some cornmeal on the bottom of the pan. When done, cup the dough with your hands to tighten its shape and place it into your loaf pan, seam side down.
Cover it with a plastic food cover or shower cap, followed by a dish towel, and let it rise for one to two hours (depending on the temperature), or until it has risen a bit above the rim of your pan.
Preheat your oven to 375 degrees Fahrenheit.
Bake for 35 to 40 minutes.
When done, brush the crust with melted coconut oil and let it cool in the pan for several minutes. Remove it from its pan and let it cool.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Recipe Development by Miriam Spitzer.
Food Styling by F. Smilowitz.
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