Bakery Style Sourdough Bread Recipe

Step by Step Method

Step 1

You will need a 1-quart bowl, a 2-quart or large bowl, a baking stone, a baking peel or rimless cookie sheet, spray bottle for water, and a rubber spatula or wooden spoon. I've also had great success baking this bread in a covered (preheated) cast iron dutch oven. If using the dutch oven skip the spraying of the dough with water.

Step 2

First make the sponge: Combine refreshed starter, 1/2 cup bottled water. Stir in 1 cup flour until combined, mixture should resemble thick pancake batter. Cover container with plastic wrap and let rise at room temperature until doubled in bulk, 2 to 3 hours.

Step 3

Make the Dough: Use a mixer with dough hook (I have used my bread machine on dough cycle). Pour 1 1/2 cups water in large bowl. Add 'sponge' to water. With mixer running on low, add flour, 1/2 cup at a time until the dough pulls from the side of the bowl. If necessary add a additional water or flour (a little at time) until the dough clears the sides of the bowl, but sticks to the bottom. This should only take only a minute or so, DO NOT OVERKNEAD.

Step 4

Cover bowl with plastic wrap and let dough rest for 20 minutes.

Step 5

Using fingers, create a pocket in rested dough; add salt to pocket. Knead at low speed until dough forms a soft, smooth and moist ball, about 5 minutes

Step 6

Transfer dough to clean, lightly floured work surface and knead by hand until dough forms firm ball, about 1 additional minute. Lightly spray bowl with non-stick cooking spray; place dough in container and lightly spray surface of dough. Cover with plastic wrap and set in draft-free area (room temperature) and let stand until doubles in bulk 3 to 5 hours.

Step 7

Once doubled in bulk, remove the dough to clean work surface. Stretch the dough (to redistribute and refresh the yeast) as far as possible without tearing, then fold into thirds like a letter. Then divide the dough in half using chef's knife.

Step 8

Form each half into a rough ball, cover loosley with plasic wrap or damp kitchen towel, and let rest for 15 minutes.

Step 9

Using your hands to push the dough against the unfloured work surface, form a ball without ripping the surface. Firmly pinch the bottom seam; the surface of the dough should be tight, no wrinkles. Set each round, seam side down, on separate sheets of parchment paper on dinner plates. Spray rounds lightly with non-stick cooking oil and cover loosley, but completely, with plastic wrap. Refrigerate for 8- 12 hours.

Step 10

Remove the rounds from refrigerator and gently slide (with parchment paper) on to a room-temperature surface where they can rise undisturbed for several hours. Loosen the plastic wrap to allow rounds to rise; let rise until double in bulk and dough barely springs back when poked with your knuckle, 3-4 hours.

Step 11

Place baking stone on lower-middle position. Preheat oven to 500°F. Carefully slide rounds (on parchment) to baking peel or rimless cookie sheet. Using sharp knife slash tops of rounds diagonally. Spray loaves with water and slide carefully on to baking stone. .

Step 12

Immediately reduce the temperature to 450°. During the first 5 minutes spray the loaves 2 additional times. Bake until golden brown, about 30 minutes. The internal temperature of the bread should be 200 degrees F. Transfer loaves to wire rack and cool to room temperature