Thursday, December 22, 2016

Sourdough Bread. Steps 5, 6, 7. Transfer to Pan, Rise, Bake.

Sourdough transferred to bread pan and canning jars.
 I let the initial dough rise in the mixing bowl.  I don't count how many times I fold it in the bowl, about every hour or so.  It could probably be less but I enjoy it too much.

After a few hours, I transfer to glass bread pan.  These old vintage pans are often found for sale at Goodwill, as well as yard sales, for $2 or $3.  I read that the older ones are less likely to break, compared to new ones made from a cheaper formulation.  I tried a new "vintage look" Pyrex bread pan but it did not transfer heat as well and I didn't like the result.
I let this one rise about 5 hours.

 These loaves rose 5 hours.  I don't time carefully.  I worked on the kitchen remodel and did some shopping.  The loaves rose a little more than I usually allow, here about 1 inch above the rim.  You can see bubbles through the glass.

I dust with flour.  I don't know what that does, but the finished loaf looks nice.

Then bake in preheated oven, 425F for 15 min, then reduce heat to 375 for another 15 min.

After baking.  The old Pyrex bread pans show the bottom has browned nicely.

One beautiful sandwich loaf and 2 mini-loaves cooling on the rack.
You can see through the glass, the bottoms of the loaves browned nicely.  The top is also lightly browned and sounds hollow when tapped.  I turn them onto a rack and let cool under a thin cotton towel.

When fully cooled, I transfer into a plastic bread bag.  They can sit overnight without becoming too dry.

This loaf came out awesome.  Crusty crust, chewy texture, sourdough flavor.  I love this bread for toast and for (vege)burgers.  Often I just toast and butter it.  So much better than store bought, that stuff should be called something other than "bread".

I wanted to try making my own starter again before posting this, to make sure it worked.  It did, as described here, and was actually better than the original starter.

Slices of home made sourdough bread


  1. Cut it up, so I can see what they look like inside!!!or its in your tummy already;-P
    Living in SF, CA for over 15 yrs, there's no escape from eating Boudin sourdough. People around here say the rise of the dough and the Mother which been the same since 1850s is depending on the fog here in SF. Since the fog been disappearing from here I guess the bread been tasting differently.

    1. Lance, here ya go! I love this stuff. Next post planned, a variation that also gets eaten faster than you can say "sourdough".

      I don't actually know Boudin but googled on it. Those hearth style loves look awesome. Josey Baker describes how to make those using an oven-within-an oven, and hotter temp. I may yet try that. But I do love the sandwich loaves that I've been making, too much to want to risk too much experimentation!

  2. Thanks for indulging me because a picture is worth a thousand words. It looks so good; I think I can taste it!!! I'm not much of a baker; the only thing I can bake is cornbread which I can do with my eyes close. One thing to be sure is sourdough is highly addictive and one doesn't have to go far to find Boudin. I don't know anyone here who doesn't know Boudin. Oh, and my favorite Boudin is actually the chocolate, raisin bread.