2cupsRipe Fed Sourdough Starterread above for instructions
2.5cupsAll Purpose Flour
1.5teaspoonActive Instant Dry Yeast
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In a large mixing bowl or your Kitchen-aid mixing bowl add all purpose flour, salt (I used pink Himalayan rock salt), sugar and active instant dry yeast.
Next add the ripe fed sourdough starter.
Roughly mix them and bring them together using your hand. If using stand mixer, use the dough hook and run it for a minute to bring it together.
Now add the luke warm water and knead the dough using your palm heals for 15 minutes at the least. If using stand mixer, run it on lowest speed for 7 mins. The dough will stick to the hook and the bottom of the mixing bowl.
Scrap out the dough and bring it together. Keep it covered for an hour to double up in volume.
In about an hour, the dough should have doubled up in volume. Grease a 10.5"x 4"x4" loaf pan with oil in the meanwhile.
Slowly punch it down and overturn it onto a floured kitchen counter.
Now gently fold it a few times and pat it flat approximately to the length of your loaf pan.
Start shaping the dough by folding the lengthy side that’s farther away from you, towards you.
Fold the shorter edges inward on both the sides.
Now fold the lengthy side that’s closer to you towards the center.
Pinch both the ends together sealing off the edges.
Carefully place the shaped loaf into the pan. If there are cracks on the top, adjust them by tucking the dough on the sides (I missed this step and hence some cracks on top)
Let the loaf proof for an hour or until it is doubled in volume, with 2 inches of the loaf above the rim of the bread loaf pan. Don’t let it over proof, as it might fall while baking.
In the last 15-20 mins of the loaf proofing, preheat the oven at 180°C. Place the bread loaf pan in the middle rack on bake mode for 35-40 mins at 180°C. In the last 5 mins, place it on toast mode to get some color on top. When the bread tin is tapped at the bottom, it should sound hollow – that’s the test to check if the bread is baked.
Remove the bread from oven and within 5 mins, invert it onto a wire rack.
Let it cool down completely for an hour or two before slicing the bread. Store the bread in an airtight container for 4-5 days outside or for over a week in fridge. Serve the bread toasted or as sandwiches.