As promised, the best sourdough bread I have ever made - dare I say it may be the best bread I have ever baked. Really, this bread was perfect - super thick crunchy crust on the outside, soft and chewy on the inside with a bit of sweetness from the dates.
Absolute perfection.
Making this bread takes a bit of effort, but is so worth the time. I was able to make this on Sunday morning, in between rises/resting I would set a timer for 30 minutes and clean the kitchen, fold a load of laundry or watch an episode of Sister Wives...I can't believe I just admitted I watch Sister Wives - it is so interesting though!
The main bulk of the dough is mixed together the night before and allowed to rise overnight. Active time the following morning is limited, you simply need to ensure you are around every 30 minutes to fold and reshape the loaves a total of 3 times (90 minutes) + 45 minutes of bake time.
Folding and reshaping the loaves is easy - simply fold each loaf into a letter, reshape seam side down and allow to rise for 30 minutes- repeat two additional times for a total of 3 reshaping/resting periods. The folding creates structure and traps air in between the layers of dough creating amazing texture and softness.
After the final resting period, the bread is baked in a pre heated 375* oven for 45 minutes. A sheet pan is placed on the lower rack in the oven during pre heating. When the bread is placed in the oven for baking, a few ice cubes plus a 1/2 cup of water is dropped onto the sheet pan - this will create steam which in turn helps create amazing thick crusted loaves of bread.
Originally I had planned to add rosemary to the dough...however I got sidetracked and completely forgot. I loved the added sweetness from the dates, rosemary would make this bread even more exceptional. I plan to make another batch of bread this weekend, this time I promise myself not to forget the rosemary!
Justin and I enjoyed this bread slathered with homemade strawberry jam , on the grille outside (my fave!), toasted in the oven with butter - really we just inhaled enjoyed every last crumb. The second loaf went to my Mom, who loves bread just as much as I do.
Do you have a favorite version of Sourdough Bread you would like to share or recipes you love making with your sourdough starter?
Date Sourdough Bread
makes 2 loaves of bread
you will need:
1 cup sourdough starter
5 cups AP Flour divided
2 Cups Rye Flour
2 1/2 cups water divided
20 dates soaked in boiling water for 10 minutes
1 tbsp salt
assembly:
Mix sourdough starter, 2 cups water and 3 cups flour in a large bowl. Mix well; cover with a dish towel and let rise 8 hours or overnight.
The next morning, pit & soak your dates in boiling water for about 10 minutes. Add softened dates and 1/2 cup water to a food processor and process until fairly smooth - about 30-45 seconds.
Add the pureed dates & 2 cups of rye flour to the dough and mix well. Turn dough out onto a well floured surface, knead in the remaining 2 cups of all purpose flour - more if needed to prevent dough from sticking to the surface hands. Knead dough until you have a soft, smooth dough ball.
Divide dough into 2 equal halves. Shape each half into a loaf (round, elongated round- whatever suites your fancy). Place each loaf on a parchment lined baking sheet - dust with flour and cover with a clean dish towel. Place in a warm area free of drafts for the first rise- 30 minutes.
After rise #1, with a gentle hand, fold each loaf like you would a letter onto (you want to try to avoid "deflating" the bread, your are trying to create pockets of air). Place the seam side down - dust with additional flour, cover to rise for an additional 30 minutes in the same location as the first rise.
After rise #2 - repeat and allow for the 3rd and final rise of 30 minutes.
Loooove the look of this bread! Yum!
ReplyDeletesometimes i REALLY miss eating bread(the real kind). this is one of those times. sourdough bread bowls filled with soup was an all time fave of mine.
ReplyDeleteYum! I am such a sucker for bread. I can go without cookies, cakes, ice cream- no problem, but bread? Hide the loaf. Especially with fresh summer jam, there is nothing like homemade sourdough bread! This looks delicious!
ReplyDeleteIm confused. It says add 5 cups flour, then later it says add 2 cups.
ReplyDeleteSo there is 7 cups total?
I hope you get the answer to your question because I want to make this bread too! I'm thinking maybe she meant 3 cups of AP Flour for the first rise, instead of 5 cups. Really does look delicious!
DeleteSorry Ladies! Karen you are correct, 3 cups AP in the first rise then 2 cups AP, the directions have been updated :)
DeleteWow - gorgeous loaves! I love love love the idea of putting dates in sourdough... I have to do that next time. I wish I had a slice right now. Yum!
ReplyDeleteI am slowly getting to baking successful breads. Today I baked a simple ricotta loaf and felt so proud of how better I got with my baking skill! Someday I definitely would try my had with sourdough as well. I love the crusty top of the loaves you baked. I think I now know which recipe o follow when I feel ready to bake Sourdough bread :)
ReplyDeleteYour sourdough bread looks truly authentic and cute :) Thanks for the recipe and nice pictures.
ReplyDeleteLovely! I can't get enough sourdough bread. Yours looks perfect.
ReplyDeleteThis looks just heavenly! I'm like you, any kind of bread is great, but the kinds that are soft and chewy on the inside and crusty on the outside are my FAVES!
ReplyDeleteIt's a good thing I just bought a bunch of rye flour. Girl, you are on a roll!
ReplyDeleteI just can't wait to try this, look at the cracking on that beautiful loaf!
ReplyDeleteI don't think I've ever had a bread with dates in it before! Super interesting. This sounds like the perfect excuse to go get some of my friend's sourdough starter... :)
ReplyDeleteWow, this bread really does look perfect! I'm usually not a fan of sourdough bread, but I think with rye flour and dates added, I would definitely like this version! Glad all the time and effort you put into it with making your own starter was worth it!
ReplyDeleteThat's it. I'm making sourdough now. You've inspired me. I totally need this bread in my life!
ReplyDeleteWhere do you get the sourdough starter?
ReplyDeleteHello!
DeleteYou can start your own by following these simple instructions - http://sundaymorningbananapancakes.blogspot.com/2013/05/diy-kitchen-series-sourdough-starter.html - good luck!
Hi... I'm so glad to found your blog. i want to try this recipe, I already have many bottles of dates extract which are soon expired and thinking what should I do with it. So I wonder, if you can measure your date paste, how much it will be? Because I think I will just use my date extract...
ReplyDeleteThanks.
I am uncertain the exact quantity- however the dates also add moisture and body to the bread, I don't think the date extract will work in the same application in place of actual dates. If dates are hard to come by a better substitute would be raisins // i would use about 2 cups of raisins soaked in the same manner of as the dates. I hope this helps, thanks for stopping by!
DeleteI've made it and turned out successful. Tons of thanks for the recipe. This is my second attempt in baking sourdough bread, my first was not succeed. So I'm pretty happy.
DeleteI post my bread on my instagram here:https://www.instagram.com/p/BBr2aoss8M5/
Can you please post your Sour dough Starter recipe or a link to your favourite recipe.
ReplyDeleteThanks
Sorry about that- the link was dropped- here you go! http://sundaymorningbananapancakes.yummly.com/2013/05/diy-kitchen-series-sourdough-starter.html it is also in the Recipe Box first section on the blog
DeleteI just made this and realized the steps didn't include when to add the salt hahaha I know this is an older Post but might be good to point out :P I'm still excited to try it
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