What’d You Do Last Weekend?

Heading to a party where there will be lots of wine, and not sure what to take? How about some simple savory cookies - biscotti and sables made for wine pairing?

White Sourdough Loaf

Posted by jenny on 07/29/2009

in

It was over 90 degrees in Seattle that week, a fine time for my rhubarb mother to be ready. I figured, what's 90 compared to 100? I might as well get some bread in the oven before it gets any worse. It was a good call. Later that week Seattle hit 102, and without air conditioning, let me tell you - I didn't dare go near the kitchen.

This recipe turned out to be quite a bit like a ciabatta - a very loose dough, very soft and pillowy. After making some nice big loaves, I cut them up and wrapped them tightly and put them into the freezer. Toasted in the oven, this makes terrific sandwich bread that tastes as fresh as the day it came out the first time.

White Sourdough Loaf
500 g bread flour
130 g Rhubarb Mother (see recipe link below)
320 ml water (cool)
90 ml water (cold, known as the bathe)
10 g sea salt

Place the flour, mother, and water in the bowl of a stand mixer.
Using the dough hook, mix on low for 6 minutes, making sure all the water is incorporated and the dough starts to leave the sides of the bowl clean.
Note: Add more flour as necessary to bring the dough together.
Pour in the bathe in thirds until it is fully incorporated.
Rest the dough for 20 minutes in the mixer bowl.
Add the salt and mix for 4 minutes, until the dough is smooth.
Shape the dough into a ball, then place it into a bowl and sprinkle with flour.
Note: My dough was extremely loose and never formed a tight ball.
Cover and put in the fridge for 1 hour.
Remove from the fridge, reshape into a ball, and sprinkle with more flour. Cover again.
Let the dough rise for 3 hours at room temperature, until slightly risen.
Split the dough into 2 balls and shape for baking.
Sprinkle with flour and let rise for 4 - 5 hours, until doubled in size.
Preheat the oven to 450 at least 20 minutes before you start baking.
Slash and bake for 30 minutes or until the dough produces a hollow sound.
Note: You can steam the oven for the first 2 minutes only. Use a spray bottle to mist, or a pan of very hot water beneath the bread. You have to remove the pan after the initial 2 minutes or the bread will be steamed, not baked.