*I’ve been mixing my dough using the dough-cycle of my bread machine. It works perfectly every time. I allow it to mix and knead the dough. Then the dough rests in the machine for about an hour. After the rest, I deflate the dough by turning it out onto a floured surface. Next, I shape the dough into a loaf per the instructions below, before the second rise. If you don’t have a bread maker with a dough-cycle, follow Steps 1 and 2 of these instructions:
- Combine all ingredients in a large bowl. Using a stand mixer, knead dough until soft and smooth (approximately 10 minutes) OR knead by hand, about 15 to 20 minutes.
- Place the dough in a lightly oiled bowl and let rise at room temperature 1 hour or in fridge overnight (As I’ve said before, this isn’t a traditional “tangy” sourdough, but the overnight rise does seem to help develop a bit more sourdough flavor).
- Spray a 9- x 5-inch loaf pan with cooking spray.
- Turn dough out onto a lightly floured work surface, gently pressing it into a free-form rectangle. Starting from the short end, roll up to form a log.
- Carefully transfer the log to the prepared pan (the dough is faily soft). Spray a piece of plastic wrap with cooking spray; cover, and let it rise in a slightly warmer than room temperature spot (an oven with the light on, but turned off works well for this) for 45 minutes, until it reaches just above the top of the pan.
- Preheat oven to 350°F.
- Bake bread for 30 minutes, until it’s light gold and a digital thermometer inserted into the center reads 190°F.
- Remove bread from the oven, and immediately turn it out of the pan onto a rack to cool. Cut with a serrated knife.
- Store, well-wrapped, at room temperature for several days; freeze for longer storage.