Sourdough Italian Bread

Sourdough Italian Bread is tender on the inside and crispy on the outside. Made with Sourdough Starter and Organic Bread Flour, this fermented bread maintains a solid structure and unbeatable taste. Furthermore, this Sourdough Italian Bread is the perfect complement to any soup, stew, salad, main dish, and more!

Allergen Friendly

This recipe incorporates Sourdough Starter within the Sourdough Italian Bread. Incorporating Sourdough Starter and allowing the dough to ferment for 12+ hours, significantly reduces the gluten within the dough.

Furthermore, when choosing which kind of honey to incorporate into my baking, I always choose Raw Honey. Raw Honey has excellent health benefits, such as being an excellent source of antioxidants, antibacterial and antifungal properties, helping with digestive issues, and more.

The Ingredients

• Active Sourdough Starter
• King Arthur Organic Bread Flour
• Water
• Organic, Raw Honey
• Olive Oil (do not substitute for another oil; this gives the loaf that “Italian” taste)
• Salt

Crafting the Perfect Loaf

1. First, in a Kitchen Aid Stand Mixer with a dough hook attachment, mix together all of the wet ingredients (Sourdough Starter, water, honey, and Olive Oil).
2. Next, add the flour one cup at-a-time and mix until all flour has been combined.
   • The dough should look shaggy and wet.
3. Then, cover the dough and allow it to sit for 30 minutes.
4. Next, sprinkle the salt over the dough. Mix it in by stretching and folding the dough over itself as you go.
5. Then, lightly flour a surface and knead gently for 5 to 8 minutes (by hand).
   • The dough should be tacky but not so sticky that it isn’t workable.
6. Once the dough is soft, form it into a ball and place it in a Banneton Bowl or lightly-oiled glass bowl.
7. Cover the bowl of dough with plastic wrap and allow it to rise for 8-12+ hours (the longer the better in terms of letting the sourdough starter work its magic).

Mix Together the Wet Ingredients

Add the Flour

The Dough is Ready

Place the Dough in a Bowl and Let it Rise

Add the Salt

Form a Ball and Let the Dough Rise

The Dough After the Long Rise

The Center Slice and Another Rise

1. After the dough has risen for 8-12+ hours, slice the dough in half while the dough is still in the bowl.
2. Then, line a baking sheet with parchment paper.
3. Next, sprinkle the parchment paper with flour or cornmeal (this helps give the exterior of the bread that extra crunch factor).
4. Then, flour your hands and scoop out one portion of the split dough. Shape it into a torpedo loaf by pushing the dough together to make it high and thin.
5. Next, place it on one side of the parchment-lined baking sheet and repeat steps 3-4 with the second portion of dough.
6. Then, cover the baking sheet with a damp towel or plastic wrap and allow it to proof (rise) for another 1.5 to 2 hours.
   • The bread won’t necessarily double in size, but it will puff back up.

Let the Dough Rise (For a Third Time)

Baking the Sourdough Italian Bread

1. Preheat the oven to 450 degrees for 30 minutes.
2. Next, remove the plastic wrap or towel from the loaves.
3. Then, using a Bread Lame or sharp knife, slash the center of each loaf.
4. Next, place the Sourdough Italian Bread loaves into the hot oven and bake for 15 minutes.
5. Then, rotate the baking sheet and bake for another 10-15 minutes, or until it makes a hollow sound when the bottom is thumped.
6. Move the Sourdough Italian Bread loaves to a wire cooling rack, and allow them to cool slightly prior to serving.

The Inside of the Sourdough Italian Bread

Serving and Storage

Sourdough Italian Bread can be served warm or at room temperature and can be sliced with a Serrated Knife or torn into pieces. You can serve this bread with Olive Oil and herbs, with butter, on the side of your favorite soup, or as sandwich slices.

To store this bread, you have a few options:

• Allow your Sourdough Italian Bread to cool completely prior to wrapping it in a thin tea towel. Wrapping it in a thin tea towel allows the bread to keep its moisture levels and breathe without getting too crusty.
• Allow your Sourdough Italian Bread to cool completely prior to storing it in a bread bag. Storing it in a bread bag allows the bread to breathe.
• Slice the Sourdough Italian Bread into individual slices. Next, wrap these slices with plastic wrap. Then, wrap the slices of plastic wrap with foil, label them with a date, and place them in the freezer for up to 3 months. To reheat it, place the frozen slices of bread on a baking sheet in a 200-degree preheated oven. Allow the slices to warm for 15-20 minutes and enjoy!

Recommended Products

Sourdough Italian Bread

Yield: 2 Loaves

Prep Time: 12 hours

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 12 hours 30 minutes

Sourdough Italian Bread is tender on the inside and crispy on the outside. Made with Sourdough Starter and Organic Bread Flour, this fermented bread maintains a solid structure and unbeatable taste. Furthermore, this Sourdough Italian Bread is the perfect complement to any soup, stew, salad, main dish, and more!

Print

Ingredients

• 1 c. Active Sourdough Starter
• 4 1/2 c. King Arthur Organic Bread Flour
• 1 1/2 c. Water
• 1 tbsp. Organic, Raw Honey
• 1 tbsp. Olive Oil (do not substitute for another oil; this gives the loaf that "Italian" taste)
• 2 1/2 tsp. Salt

Instructions

1. First, in a Kitchen Aid Stand Mixer with a dough hook attachment, mix together all of the wet ingredients (Sourdough Starter, water, honey, and Olive Oil).
2. Next, add the flour one cup at-a-time and mix until all flour has been combined.
3. The dough should look shaggy and wet.
4. Then, cover the dough and allow it to sit for 30 minutes.
5. Next, sprinkle the salt over the dough. Mix it in by stretching and folding the dough over itself as you go.
6. Then, lightly flour a surface and knead gently for 5 to 8 minutes (by hand). The dough should be tacky but not so sticky that it isn't workable.
7. Once the dough is soft, form it into a ball and place it in a Banneton Bowl or lightly-oiled glass bowl.
8. Cover the bowl of dough with plastic wrap and allow it to rise for 8-12+ hours (the longer the better in terms of letting the sourdough starter work its magic).
9. After the dough has risen for 8-12+ hours, slice the dough in half while the dough is still in the bowl. Then, line a baking sheet with parchment paper.
10. Next, sprinkle the parchment paper with flour or cornmeal (this helps give the exterior of the bread that extra crunch factor).
11. Then, flour your hands and scoop out one portion of the split dough. Shape it into a torpedo loaf by pushing the dough together to make it high and thin.
12. Next, place it on one side of the parchment-lined baking sheet and repeat steps 3-4 with the second portion of dough.
13. Then, cover the baking sheet with a damp towel or plastic wrap and allow it to proof (rise) for another 1.5 to 2 hours. The bread won't necessarily double in size, but it will puff back up.
14. Preheat the oven to 450 degrees for 30 minutes.
15. Next, remove the plastic wrap or towel from the loaves.
16. Then, using a Bread Lame or sharp knife, slash the center of each loaf.
17. Next, place the Sourdough Italian Bread loaves into the hot oven and bake for 15 minutes.
18. Then, rotate the baking sheet and bake for another 10-15 minutes, or until it makes a hollow sound when the bottom is thumped.
19. Move the Sourdough Italian Bread loaves to a wire cooling rack, and allow them to cool slightly prior to serving.

Notes

Bread Flour makes the dough a bit lighter than using Organic, All Purpose Flour. However, if All Purpose Flour is all you can find, that will work.

Nutrition Information:

Yield: 16 Serving Size: 2
Amount Per Serving: Calories: 69Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 365mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 2g