It was in 2003 and my life needed a bit of a stress relief! My doctor suggested a number of things to help lower my stress and she was particularly keen on idea of making bread. You see, the hand kneading was reported to be a great stress reliever. So, as I loved to cook, why not try making some “de-stressing” bread. Guess what, it works! Furthermore, from this came my love of sourdough bread making.
For me making bread is like knitting. In knitting I found that the more stress, the tighter the knit. With bread, the harder and longer you knead bread the denser it becomes. Yes, those first loaves were so dense you could have driven a nail with them. That was many years and many loaves of bread ago. So fear not, bread making is simple and fun and kids love to get their hands in the dough.
Through these years I’ve made many bread types from all over the world, but I keep coming back to this “My Favorite Bread Recipe”. Its light brown color and chewy texture are reminiscent of the Eastern European breads I’m so fond of.
This sourdough bread recipe is a variation of Jamie Oliver’s basic bread recipe from “The Naked Chef Takes Off” cookbook. For this recipe I use my Swedish Rye Sourdough Starter as the preferment.
You might be thinking what the heck is a “preferment”. Well, to quote King Arthur Flour “A preferment is a preparation of a portion of a bread dough that is made several hours or more in advance of mixing the final dough”. Thus sourdough starter.
TIP: For my readers here in Sweden, if you don’t have a sourdough bread starter, substitute KronJäst Surdeg Råg. It’s in the Jäst department at your local food store.
Don’t like sourdough bread? Just leave out the “preferment” and you’ll have a lovely white bread. Like whole and white whole wheat, go for it. Substitute 25% of the white (unbleached) flour with whole wheat. I’ve also made it using white whole wheat as well.
TIP: In my opinion you got to have a kitchen scale if you’re going to bake. You can find all kinds. I use the OXO Good Gripes Food Scale as it can easily switch from ounces to grams.
In our kitchen, we use a KitchenAid Professional 600 for making sourdough bread. The KA Pro 600 is a good mixer, but has an issue with wearing out worm gears when working with bread dough. FYI, that worm gear in any KA mixer can easily be replaced. I’ve replaced three in this mixer. Perhaps I should do a posting on how to repair one. Interested?
However, it will soon be replaced by a Swedish Ankarsrum stand mixers. Yes, you can get them in North America at Ankarsrum USA. These are fantastic mixers for making sourdough bread.
A word on flour, please don’t use generic flour for bread. It usually has a gluten protein of about 8g per 100g, which is too low for good bread making. Bread needs a higher protein, I like it in a range of 11.5 – 14g per 100g. In the US most flour use 30g as the serving size in the nutritional label (makes it seem like your eating less) so if the protein is shown as 4%, it’s around 11.62-13.32 per 100g. This is a good protein range for bread making. Also when it’s listed as 4%, it can be from 3.5 to 4%. It’s easy to calculate if it’s listed as 4g per 30g (e.g. 3.5g to 4g x 3.33 = 11.65g to 13.32). Gold Metal All Purpose flour is listed as 3g per 30g or 8.23 – 9.99%, which is too low (in my opinion) for good bread making. However, Gold Medal Bread flour is listed as 4% per 30g or 11.65g – 13,32g per 100g and is OK for bread making.
When in the US, I always preferred King Arthur All Purpose (unbleached) flour for everyday bread baking. It has a protein level of 11.7% per 100g. It’s consistent and always made good bread. As bread baking is popular in Sweden we have numerous flour choices. My “go to” is Kungsörnen Vetemjöl Special which is 12g per 100g and great for bread. If I wish to have an airy and plump style loaf, I like to use Ramlösa Kvarn Manitoba Cream. It’s a bakery sifted flour made from spring wheat. Whatever your choice, just remember that protein level.
TIP: You’ll find the best way to determine if your bread is done is by inserting an instant read thermometer into the center of the loaf. If it reads 195-200° F it’s done.
So let’s get that dough mixed and kneaded and on the rise.
HAPPY STRESS RELIEVING!
My Favorite Bread Recipe
Ingredients
- Sourdough Preferment Ingredients:
- 300 gr (about a cup) of unfed starter
- 150 gr flour (all purpose unbleached)
- 150 gr tepid water
- Bread Ingredients:
- 800 gr (about 5 cups) Top notch, high protein flour.
- 1 tablespoon salt (I use Himalayan Pink)
- 2 tablespoons of sugar or honey (optional)
- Sourdough preferment (recipe above)
- 480 gr (around 2 cups) of tepid water.
- glug (1 tbl) of good olive oil (optional)
- 45 gr of fresh Swedish yeast (or 14-15g or 1/2oz of dry instant yeast)
Instructions
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For the Preferment:
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The evening prior to baking the bread mix the starter, water and flour together and let rise in a warm area.
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For the bread:
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Measure and mix dry components in your mixer bowl.
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In a medium bowl or large measuring cup stir the water (reserving about ¼ cup or 109 gr) into the Preferment mix.
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Once this is mixed, crumble in the soft yeast (or instant yeast) and stir until the yeast is dissolved.
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Using the paddle attachment on a mixer, begin mixing the dry ingredients and then slowly pour in the liquids and blend.
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At this point, adjust by adding the reserved water (if needed) and add a good glug of olive oil.
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Mix the dough for about 3–4 minutes on a low setting.
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Then remove the paddle and replace it with the dough hook and knead for about 4-6 minutes or until dough pulls away clean from the bowl.
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Now let the dough sit for about 8 minutes so it can hydrate.
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Next, check the dough and adjust with water/flour as required.
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Mix slowly after making adjustments (if required)
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Now crank the mixer speed up to about 75% and hang on to the mixer.
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Mix for 2–4 minutes at high speed (beware of walking mixers).
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The dough should have a smooth surface that’s not tacky to touch, but slightly sticky.
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Remove the dough hook and bowl from the mixer.
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Now place the dough in an oiled bowl, large enough to allow the dough to double its size.
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Let the dough proof for at least an hour or until it doubles in size.
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Dump the risen dough to a floured surface and lightly flatten the dough. Begin kneading* or folding the dough towards you, then turn 45 degrees and fold again while leaning into the dough. Try to avoid adding flour as it will make your bread dense and dry.
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Now comes the time for a decision; do I loaf it for toast or go “Artisan” and make any shape/shapes that fancy my soul. I often loaf this one as it makes fantastic toast and freezes well. At least I think it would if any ever made it to the freezer.
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Grease two 22.9x12.7x6.35cm or a 9x5x2-1/2” loaf pans.
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If forming, place shaped dough on a jelly roll pan which is sprinkled fine corn meal or on parchment paper. Cover you shaped/loafed bread loosely and allow to re-proof for an hour or until doubled.
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After covering the bread to proof, preheat the oven to heat to 205°C or 400°F.
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When the bread has risen, gently remove the cover and give it a couple of gentle slashes on top with a knife or Lame.
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Easy now, this is a critical time. Gently place the bread on the middle rack in your oven and slowly (without a bang) close your oven door.
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Depending on the size and shape your bead, it should be ready from 30-55 minutes or when 195-200°F (90-93° C), depending on the chosen shape and size.
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Bread is always better if it cools prior to slicing.
Recipe Notes
* The final knead and proof often scare off beginning bakers, but it shouldn’t. By doing the high speed knead with the dough hook you’ve done most of the work.
