RECIPE: HOW TO MAKE SOURDOUGH BREAD

Step 1

Mix sourdough starter, flour, and salt together. Add 1 cup water, then more as needed to make a moist bread dough.

Step 2

Knead dough until it passes the “window pane test.” That is, a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking.

Step 3

Split the dough in half. Shape each half into a loaf.

Step 4

Place in a loaf pan (9 x 5 x 3 inches), proofing basket, or on a board. Cover lightly with a towel and proof 4-24 hours. While a second proofing period is not required, if desired, punch dough down after 4-12 hours, reshape, and proof again.

Step 5

Slice an X shape in the top of the loaf with a very sharp knife or razor blade to allow the loaf to expand during baking without splitting in unexpected places.

Step 6

Bake at 400°F for 30-60 minutes, depending on loaf size, or until the internal temperature reaches 190° to 210°F. Use a digital thermometer inserted into the bottom or side of the loaf.

Step 7

Cool before slicing.