Hearth-Baked Centennial Sourdough

Name: Hearth-Baked Centennial Sourdough
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 1 package active dry yeast; 710 milliliters bread flour; 118 milliliters rye flour; 1 teaspoon salt; 237 milliliters sourdough starter; 1 Tbsp sugar; 237 milliliters water

Need a vegan hor d'oeuvre? Hearth-Baked Centennial Sourdough could be a tremendous recipe to try. One portion of this dish contains approximately 2g of protein, 0g of fat, and a total of 51 calories. This recipe serves 36. Head to the store and pick up active yeast, bread flour, sourdough starter, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Add ingredients to bread machine pan according to manufacturer's directions.

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Bread

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Bread Machine

Select dough cycle.

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Dough

Scrape dough onto a board coated generously with bread flour. Taking care not to puncture or tear dough surface (interior is sticky), pat dough gently with floured hands to form a round loaf about 8 inches wide; do not knead.

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Bread Flour

Dough

Sprinkle 2 tablespoons bread flour over dough.

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Bread Flour

Dough

Slide a pastry scraper or wide spatula under loaf to loosen, then lift quickly and carefully onto a buttered 14- by 17-inch baking sheet. Pat to reshape loaf, if necessary.

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Baking Sheet

Spatula

Lightly cover loaf with plastic wrap and let stand until puffy, about 30 minutes.

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Wrap

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Plastic Wrap

Remove plastic.

With a floured razor blade or very sharp knife, cut 2 to 3 slashes about 1/2 inch deep across top of loaf.

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Knife

Bake in a 425 oven until richly browned, 25 to 30 minutes.

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Oven

Transfer loaf to a rack to cool at least 15 minutes before slicing.

Serve hot, warm, or cool.

To make a 2-pound loaf, use 1 1/3 cups water, 1 1/3 cups sourdough starter, 4 cups bread flour, 2/3 cup rye flour, 4 teaspoons sugar, 1 teaspoon salt, and 1 package active dry yeast.

Ingredients you will need

Sourdough Starter