Shayla's Simple Sourdough Bread Recipe -

Shayla's Simple Sourdough Bread Recipe

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Ingredients

1 cup active bubbly starter
1 cup distilled or spring water
2 teaspoons salt
2 teaspoons sugar
2 tablespoons to 1/4 cup olive oil
3 1/2 cups flour
1/2 cup Sugar (only if making cinnamon rolls or sweet bread)

Instructions

MIX all ingredients in mixer just until ingredients are incorporated. If mixing by hand add the flour a cup at a time, mixing after each addition.
LET REST 20 to 30 minutes.
MIX 30 to 60 seconds, or stretch and fold.
REPEAT the resting, and mixing/stretch and fold process up to 5 times or until dough is smooth and very elastic like.
NOTE! IF YOU ARE NOT DOING SAME DAY BAKING, AND YOU PLAN TO PROOF OVERNIGHT YOU DO NOT HAVE TO REPEAT THIS PROCESS MORE THAN ONCE OR TWICE!
At this point you have two choices. You can proof the bread immediately for same day baking/use, in which case skip down to the BAKING DAY section below.
Alternatively you can proof the dough in the fridge overnight, or until you are ready to use it (12 hours up to 4 days). If you proof it in the fridge simply remove it from the fridge early in the morning the day you plan to make bread and proceed with the BAKING DAY section below.
BAKING DAY; Allow the dough to rise in warm area until nearly doubled. This time will vary depending on the temperature of your home. You can let it rise in a yogurt maker or in your instant pot. Some people like to use their oven with the light on (just don’t forget it’s in there should you go to use the oven. You can also use an ice chest with a heating pad inside.
Once it doubles you are ready to make what you would like with it! See Notes for what you can make with this.

Notes

SANDWICH BREAD

Form into loaves, place in parchment lined loaf pans and allow to double. Bake in a preheated oven on 400F until internal temperature is between 190F and 200F

PIZZA

Divide into desired sizes (we make 4 or 5 sections), form into balls, coat with olive oil, let rise, then roll out and top and bake when ready.

NAAN, PITA, OR TORTILLAS

Divide dough into as many sections as you would like, form sections into balls, let rise, then roll out and fry with a little oil when ready

DINNER RUSTIC LOAF

Stretch and fold dough, let rise in parchment paper lined or floured cloth lined banneton, basket, or bowl until doubled. Bake in a preheated oven on 400F until internal temperature is between 190F and 200F

DINNER RUSTIC LOAF

Roll out the dough, and spread fillings (jalapenos, hard cheeses, sun dried tomatoes, whatever your heart desires!), let rise in parchment paper lined or floured cloth lined banneton, basket, or bowl until doubled. Bake in a preheated oven on 400F until internal temperature is between 190F and 200F

CINNAMON ROLLS

Roll dough to about 1/4 inch thick or thinner. Spread with soft butter, cinnamon sugar blend, and roll. Slice rolls and set in baking pan. Allow rise to double and bake at 350F until internal temperature is between 190F and 200F.

Keyword sourdough bread