Simple Sourdough Loaf – Ryan’s Bread

 Originally posted by Modern-Day Ma on March 20, 2020

I have been helping a young friend learn all about the wonderful world of sourdough. This recipe is basic, reliable, and fun! Remember to keep enough butter on hand, you will need it.

Simple Sourdough Loaf – Ryan’s Bread

2 cups freshly-fed sourdough starter (feed and allow to bubble up, then use it. This will take 3-8 hours at room temperature and 24 hours in the fridge, so plan ahead.)

4 cups water

2 Tablespoons honey

2 Tablespoons salt

9.5 cups bread (or all purpose) flour

Combine starter, water and honey until well mixed.

Add salt and flour and mix and then knead until a ball of dough forms.

Cover and let rise for 8 hours.

Carefully empty dough onto a floured surface (try not to let all of the air out of it), separate into two balls, and shape into loaves. Here are some options for loaves:

-Shape into long ovals and place each in a greased bread pan.

-Shape round loaves and put them on a cookie sheet lined with parchment paper that has been sprayed with oil (or just grease the cookie sheet well).

-Shape into round loaves and line two dutch ovens with parchment that has been sprayed with oil. (If you don’t have parchment, then grease the dutch oven well. Place one loaf in each dutch oven.

Cover to keep it from drying out (saran wrap sprayed with oil works well for this) and allow to raise at least one hour. It should be almost double the original size (when you first mixed the dough). If it needs a little longer to raise, give it time. 

Preheat oven to 450 degrees. 

Right before putting the loaves into the oven, slash the tops with a clean razor blade or very sharp knife. If baking in the dutch oven, put the lid on.

Bake 30-40 minutes for uncovered loaves or about an hour for the covered loaves in the dutch oven. The best way to tell if bread is done is to take the internal temperature of the loaf. It should be at least 195 degrees. Many sourdough experts bake their bread until 200 degrees, which makes the crust a little harder and chewier. 

Cool on a wire rack. Slice and enjoy with plenty of butter. 🙂