Sour Cream and Sourdough

It’s a good bread for sandwiches, though it doesn’t keep well.  I confess I fell asleep while it was in the oven, and the top is definitely overcooked.  Normally I make this with whole wheat flour, but it does require bread flour (Hard flour) to work and I currently am unable to find whole wheat bread flour.  This bread tastes a bit like salt-rising bread: slightly cheesey, with very little taste of sourdough.  It’s very, very good bread to make into fresh croutons if you have any bread left the day after you make it.

Makes 2 loaves of Sandwich Bread

1 cup sourdough starter
8 ounce container of sour cream
1 cup very warm water

Mix until entirely combined and there are no islands of sour cream or starter floating around. Set this mixture aside until the top of the mixture is entirely covered in bubbles. (About 15 minutes)

Sift together:
2 cups (300 grams bread flour)
1 teaspoon salt
1 teaspoon Baking soda

In a very large bowl add the liquid ingredients to the flour and stir until smooth.

Work in another 2 to 3 cups all purpose flour, 1/2 cup at a time, kneading it in the bowl as you go.   Here’s a YouTube video showing how to knead bread in the bowl.  The finished dough should be very loose.  It won’t hold it’s shape.  Yet it should be extremely “elastic” and not sticky.  This takes a lot of kneading.  More kneading and less flour – only enough flour to keep it from being too sticky.  The dough should “kiss” your hand, but not stick.  I think it is impossible to over knead this dough when you work it by hand in the bowl.

Cover the bowl tightly, and let it rise until doubled in size in a warm, draft free place.

Butter two sandwich size bread pans.

Once the dough has risen, cut it in half while still in the bowl, and maneuver one half of the dough into each of the buttered bread pans.  This is easier said than done.  Pat the dough down in the bread pan (it looks like a tiny amount) to form a flat surface filling the bread pan.

Using a pastry brush, brush the top surface with milk.

Cover each bread pan with a large bowl, and allow the bread to rise to the top of the pan.  Just before putting it in the oven, brush the top of the bread with a little more milk.

Bake in a 400°F oven for 25 minutes or until  the interior temperature of the bread reaches 200°F.  Using a probe thermometer really helps.

SourCreamSourdoudhSliced
Sour Cream and Sourdough bread, cut slices

Happy Eating!

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