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Sourdough Bread (Bob’S

Sourdough Bread (Bob's recipe image
This hearty sourdough bread combines the tangy depth of a 24-hour fermented starter with the nutty flavor of buckwheat and bran. The recipe uses a hybrid method, blending wild yeast fermentation with commercial yeast for reliable rise and rich flavor. The result is a rustic loaf with a crisp, golden crust and a chewy, open crumb. Perfect for slicing with butter, serving alongside soups, or making sandwiches, this bread brings a professional bakery quality to your home kitchen. The slow fermentation process develops complex flavors that improve with age, making it a rewarding project for weekend bakers.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 1636.8
Dietary: Vegan, Vegetarian
Description
This hearty sourdough bread combines the tangy depth of a 24-hour fermented starter with the nutty flavor of buckwheat and bran. The recipe uses a hybrid method, blending wild yeast fermentation with commercial yeast for reliable rise and rich flavor. The result is a rustic loaf with a crisp, golden crust and a chewy, open crumb. Perfect for slicing with butter, serving alongside soups, or making sandwiches, this bread brings a professional bakery quality to your home kitchen. The slow fermentation process develops complex flavors that improve with age, making it a rewarding project for weekend bakers.
Ingredients
  • 6 cup Flour (all-purpose or bread)
  • 1 tablespoon Buckwheat flour
  • 1 tablespoon Bran
  • 1 package Yeast (1 Tbsp)
  • 2 cup Sourdough starter
  • 2 3/4 cup Warm (105-115 F) water
  • 1 tablespoon Malt extract, powdered &
  • 2 teaspoon Salt
Directions
  1. 1
    Make a yeast sponge by mixing 1 cup of sourdough starter, 1 cup warm water, and 1 1/4 cups flour in a bowl.
  2. 2
    Cover the bowl with a towel and let it sit in a warm spot for 24 hours.
  3. 3
    After 24 hours, stir down the sponge and reserve half of it in a jar, refrigerating it for future use.
  4. 4
    In a separate small bowl, mix the yeast with 1 1/2 cups warm water and let it proof for 10 minutes until foamy.
  5. 5
    Add the yeast mixture to the remaining sponge.
  6. 6
    Stir in the buckwheat flour, bran, malt extract, and salt.
  7. 7
    Mix well, then gradually add the remaining flour, one cup at a time, until a soft dough forms.
  8. 8
    Turn the dough out onto a floured surface and knead for 12 minutes, adding more flour only if the dough is excessively sticky.
  9. 9
    The dough should be soft and elastic; stop adding flour once it is no longer sticky to the touch.
  10. 10
    Place the dough in an oiled bowl, turning to coat, and cover.
  11. 11
    Let the dough rise in a warm spot until doubled in bulk, approximately 1 to 2 hours.
  12. 12
    Punch down the dough, remove it from the bowl, and knead briefly for 2 minutes.
  13. 13
    Let the dough rest for 5 to 10 minutes, then cut it in half and shape into 2 oval loaves.
  14. 14
    Cover the loaves with a towel and let them rise until doubled again, about 1 to 2 hours.
  15. 15
    Optional: Allow the shaped loaves to rise in a cool spot for several hours to enhance sourdough flavor.
  16. 16
    Preheat oven to 400F (200C).
  17. 17
    Bake the loaves at 400F (204C) for 15 minutes.
  18. 18
    Reduce oven temperature to 350F (175C) and bake for another 15 to 20 minutes.
  19. 19
    Reduce oven temperature to 325F (165C) and bake for a final 15 to 25 minutes, or until the loaves sound hollow when tapped on the bottom.
  20. 20
    Cool the bread completely on a wire rack before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1636.8kcal
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 689.9mg29%
Total Carbohydrate 332.1g111%
Dietary Fiber 12.2g49%
Sugars 3.5g
Protein 47.2g95%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Malt extract can be found at stores selling home-brewing and wine making supplies, as well as some health food stores.

Variation: You can proof the yeast in a mixture of beer and water instead of plain water to add extra flavor to the bread.

Storage: Store leftover bread in a paper bag at room temperature for up to 3 days, or freeze slices for longer storage.

The total flour amount (6 cups) includes the 1 1/4 cups used in the initial sponge. You will be adding the remaining 4 1/2 to 5 cups during the dough formation stage.

The gradual reduction of oven heat mimics the falling temperature of a wood-fired oven, helping to create a crisp crust while ensuring the interior is fully baked.

Keywords: sourdough, bread, starter, fermentation, artisan, whole grain, buckwheat, bran, homemade, vegan, baking, rustic, crusty, yeast, flour, loaf
Read it online: https://www.chefs-mate.com/recipe/sourdough-bread-bobs/