Sour Dough Bread Recipe

It has taken me about a month to find the perfect sour dough bread recipe, and here it is! Don't be intimidated by its length, sour dough bread is one of the most fun breads to bake. However, make note, if you have a KitchenAid, or any other type of mixer that comes with a dough hook, now is the time to brake it out! This will save you tones of time and your bread will look better in the end. If you still want to do it the old fashion way (as shown here) go ahead, you will still end up with a delicious batch of home made sour dough bread.    

Sour Dough Bread Ingredients

Sour Dough Bread Ingredients

This recipe calls For:

1 Package Active Dry Yeast

1 1/2 Cups Warm Water (about 110F)

5 1/2 Cups All-Purpose Flour

2 Teaspoons Sugar

2 Teaspoons Salt

1/2 Cup Corn Meal (For Bread Sheet)

1 Teaspoon Corn Starch and 1/2 Cup Water for glaze (refer to 8th step)

1 Cup Sour Dough Starter--This recipe requires a specific type of sour dough starter, Sour Dough Starter Recipe. (I know; we haven't even started and I've probably already scared you off with mumbo jumbo about starters, and dough hooks, but stay with it! You can do it, just follow the step-by-step instructions and you'll be fool proof). 

Sour Dough Bread Equipment

Sour Dough Bread Equipment

For this recipe you will need:

1 Large Mixing Bowl, or KitchenAid Mixer with dough hook

2 Sauce Pans

Cutting Board

Seizers

Spatula

Pastry Brush

Cookie Sheet (12 by 15 inches)

Cookie Sheet with a rim (12 by 15 inches)

Wax Paper

Pam Cooking Spray

Measuring Cups

Measuring Spoons

A Piece of Cardboard Covered in Aluminum Foil

Yeast

First Step: Yeast

In the mixing bowl combined the yeast and the 1 1/2 cups of warm water. Make sure the yeast is the first ingredient placed in the bowl. Stir this combination with a spatula until it resembles the lower, left picture. Let this proof (sit still) for five minutes.

If you have chosen to use a mixer with a dough hook now is the time to brake it out. You will need it for the first through fifth steps. Do not take the dough out of the mixer and knead it on a cutting board in steps one through five, just use the mixer and add the flour.

Sour Dough Starter

Second Step: Sour Dough Starter And Sugar

Now add to this mixture:

1 Cup Sour Dough Starter

1 Teaspoon Sugar

1 Teaspoon Salt

4 Cups Flour

Stir this until evenly distributed. You will want to slowly add the flour while stirring. Once the dough become thick, place the spatula to the side and use your hands to knead the dough until it becomes smooth.

Never made bread before and don't know how to knead? That's alright. That is what we are here for; to teach you how! Click here for: Instruction on how to knead dough.

Rising Sour Dough

Third Step: Letting the Sour Dough Rise

Place a towel over the dough and let it rise for 1 1/2 hours. Once it's risen it will resemble the picture to the left. Cover the cutting board with about a 1/4 of cup of flour and place it to the side.

Kneading Sour Dough Bread

Forth Step: More Flour

Now slowly begin to add about 1 1/2 cups more flour. You may need a bigger bowel to knead the flour into the dough. This should cause it to become very very firm.

More Kneading

Fifth Step: Kneading Sour Dough

Pour the dough onto the floured cutting board and knead it for about 10 minutes (or until the dough becomes glossy) continue to keep a little flour on the board to prevent sticking. Form this into a ball.

Separating Dough

Sixth Step: Splitting the Sour Dough

Now brake the ball into eight equal pieces.

Forming Sour Dough Loafs

Seventh Step: Kneading Sour Dough Loafs

Take the piece of cardboard covered in aluminum foil (mentioned in the equipment list) and cover it in corn meal. Knead each dough ball into a loaf and place it on the corn meal. 

Here is how to create a perfect loaf. Pull the edge up nearest you, fold it into the center, and press forward. Do this three, alternating, times with each side, and once with each end.  

Now place a piece of wax paper over the loafs and leave them in a warm area until they have risen to be a little less than double their size. 

Sour Dough Bread Glaze

Eighth Step: The Glaze

Now it is time to make the glaze! This is used to create a glossy, crunchy, crust for your bread.  

In a sauce pan, bring to a boil while constantly stirring:

1/2 Cup Water

1 Teaspoon Corn Starch

Once the corn starch boils stir it a little longer and then allow it to slightly cool, but don't let it become cold.

Oven Preparation

Ninth Step: Baking Preparations

Once your sour dough loafs are almost risen preheat the oven to 400F. Then adjust the oven racks so that they are in the two lowest positions. Set the rimmed cookie sheet on the bottom rack and the flat cookie sheet on the one above. 

Preparing Sour Dough Loafs

Tenth Step: Almost There!

Taking the seizers snip two scores in the top of each sour dough loaf. This mainly adds eye appeal to the final product.

Now using a pastry brush lather on a good coating of glaze onto the loafs.

Baking Sour Dough Bread

Eleventh Step: Baking

After your oven has completely preheated boil a pan of water and pour it into the bottom, rimmed, cookie sheet until it is about 1/4 inch full. Then transfer the sour dough bread loafs from the corn meal sheet to the upper cookie sheet. Bake these for 10 minutes then quickly open the door, reapply the corn starch glaze, and then bake them for another 25 minutes.

Sour Dough Bread

Sour Dough Bread

Now you can enjoy a hot piece of Sour Dough Bread (bet your house smells pretty good too).

Click Here For: Sour Dough Bread Serving Tips