Sourdough Bread

Finally! Right? I know, I know, had I not been a procrastinator I could have easily made this bread before my 28th birthday, almost a month ago. I could give you good excuses, like I was busy at least one day out of every weekend since like February, but I doubt you’d believe me. (It really is true.) Or I could tell you that I tried to make this a few times but the starter and I didn’t get along. (That isn’t true).

So, fine, let’s just chalk it up to me being a huge procrastinator. But look, I’m sharing the bread with you now, so that’s gotta count for something right?

Sourdough Bread
Source: Annie’s Eats
Servings: 2 loaves
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  • 1 cup sourdough starter
  • 1 1/2 cups lukewarm water
  • 3 cups all-purpose flour


  • 1 tbsp. sugar
  • 2 1/4 tsp. salt
  • 2 cups bread flour
  • 1 tbsp. water

Finishing Touches:

  • 1 egg white lightly beaten with 1 tbsp. water
  • water in a spray bottle 

1. In the bowl of your stand mixer, combine the ingredients for the sponge. Cover with plastic wrap and let sit at room temperature for 4 hours.
2. Once set for 4 hours, transfer to the refrigerator and refrigerate for 12 hours.
3. Return the bowl of your stand mixer to the base and attach the dough hook. Add all of the ingredients for the dough and mix on low speed until a ball forms. Knead until dough is elastic, 5-6 minutes.
4. Transfer the dough to a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise until doubled in volume, 3-4 hours.
5. Line a baking sheet with parchment paper.
6. Turn out the dough onto a lightly floured surface. Gently deflate the dough and divide into two equal sized portions. Form into a torpedo shape about 6×8 inches long. Place on the prepared baking sheet with repeat with the remaining ball of dough.
7. Loosely cover the dough with lightly oiled plastic wrap and let rest for 2-3 hours.
8. Place a pizza stone (or two, depending on the size of the stone) in your oven and preheat to 425.
9. Lightly slash each loaf three times diagonally. Brush over the dough with the egg wash and spray with water.
10. Place the dough on the preheated pizza stones and bake for 14-16 minutes. Rotate the pizza pans and bake for another 14-16 minutes or until the bread is lightly golden.
11. Transfer to a wire rack and let cool for 30 minutes before serving.

I confess, Tom actually finished off this bread for me. He mastered his grandmother’s elusive Easter Bread so I feel completely comfortable leaving him in the kitchen with rising dough. He completed steps 8-11 for me while I was out with my friends at a wine tasting. We got back here and there was delicious bread to nom on. I’ll take it! 

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