Sourdough Loaf
Ingredients
Overnight Starter
- 1/4 cup sourdough starter
- 1/2 cup flour
- 1/3 cup water
Dough
- overnight starter
- 1 egg
- 1 1/2 cups lukewarm water
- 1/4 cup oil
- 1/2 cup honey
- 2 tsp salt
- 5-6 cups flour
Instructions
- The night before, mix together the 1/4 cup starter, 1/2 cup flour and 1/3 cup water to create the overnight starter. Cover loosely and let it sit overnight (6-12 hours).
- In the bowl attached to a stand mixer (or in a large mixing bowl if doing by hand), mix together the overnight starter, egg, water, oil, honey and salt. Add the flour 1/2 cup at a time until the dough pulls away from the sides of the bowl and is not sticking to the bottom of the bowl. Continue kneading for about 8 minutes. The dough should be elastic and tacky.
- Cover the dough and let it rise for 5-6 hours.
- Remove the dough onto a lightly greased surface and divide in half. Form each half into about a 9"x11" rectangle. Roll the dough up, cinnamon roll style, leaving the dough 9" long. Place the dough, seam side down, in a greased loaf pan.
- Cover and let the dough rise until it domes above the sides of the pan. This can take between 5-8 hours depending on your starter and room temperature so be patient.
- Once the dough is fully risen, you can bake right away or refrigerate overnight. If you choose to refrigerate, cover the dough tightly with plastic wrap or place in a large Ziploc bag. Allow the dough to rest at room temperature for at least an hour before baking.
- Bake at 375 degrees F for 15 minute. Cover the loaves with tinfoil and bake an additional 10-15 minutes or until the internal temperature is 190 degrees F.
- Remove the loaves immediately from the pans and allow to cool on a wire rack. Slice and enjoy!