 |
This is a 1-hour initial rise ~ No stand-mixer required:
The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)... |
Yield: (1 loaf)
Prep: 7 Mins.
Total rising time: 1-2 hours
Bake: 35 Mins.
INGREDIENTS
Proof:
1-1/2 cups lukewarm water
1 teaspoon active yeast (not rapid or instant)
1 tablespoon light agave (or honey)
Sponge:
1/2 cup ripe (fed) sourdough starter
Dry:
2 cups All-Purpose Flour
1 -1/2 cups Whole-Wheat Flour (I use King Arthur)
1-1/4 teaspoons kosher salt
--2 teaspoons Mazola oil
(For top and bottom of dough ball,
so it doesn't stick or form crust while rising)
--2 tablespoons unsalted butter,
melted
(For brushing top of loaf through
mid-baking time, and post-baking time if you desire a more-tender and golden
brown crust)
METHOD
Add to a small glass/plastic bowl,
the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.
Meanwhile, in a medium glass/plastic
bowl, add the flours, kosher salt, and sponge. Once the yeast mixture has
proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough
will look rough and shaggy. Use clean hands to shape into a ball.
Place 2 tablespoons Mazola oil into
a separate medium/glass bowl. Place the dough ball into the oiled bowl,
swirling it around to coat; turn over and swirl a bit more. Spray bottom of
plastic wrap and cover bowl. Place in a warm, non-draft area and let rise for 1
hour, or until doubled. (Save plastic wrap.)
Spray a loaf pan and set aside.
Lightly oil working surface (not
flour), and knead dough for 5-10 minutes, just until smooth and dough bounces
back when depressed with your thumb.
Roll into a loaf shape, and place in prepared pan. Cover with reserved
plastic wrap, and let rise until doubled, about 1 hour.
Meanwhile, 15 minutes prior to final
rise, preheat oven to 375F.
After loaf has fully risen, spray a
sharp knife with oil and cut a 1/2" slit lengthwise across the top of
loaf.
Bake for 15 minutes, and note which
direction you take pan out of oven, turn pan and brush top of loaf with melted
butter then return to oven to continue baking an additional 20 minutes, or
until the internal temperature reaches 192F.
Remove from oven, leaving loaf in
pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan
and place upright on rack, cover with clean kitchen towel and allow to
completely cool before slicing.
Wrap
loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!
