Sourdough Italian Bread
Makes two large torpedo-shaped loaves. The long fermentation and overnight cold rise give this bread a depth of flavor you won't get from a yeasted recipe.
servings
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Ingredients
- 8 oz sourdough starter (1 cup)
- 16 oz warm water (2 cups)
- 25 oz all purpose flour (5 cups)
- 2 oz olive oil (¼ cup)
- 1 tablespoon sugar
- 1 tablespoon table salt
- 1 egg white (for glazing)
- sesame seeds (for topping)
Instructions
- In a large mixing bowl combine 8 oz sourdough starter, 16 oz warm water and 15 oz all purpose flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
- If using a stand mixer, change to the dough hook. Add 2 oz olive oil, 1 tablespoon sugar, 1 tablespoon table salt and 10 oz all purpose flour. Mix until the dough comes together. If using a stand mixer, knead on medium-high for 5 minutes until the dough gathers on the hook and clears the sides of the bowl. If mixing by hand, incorporate as much flour as possible, then knead in the rest. This is a sticky dough — hand mixers can skip kneading and let the gluten develop during bulk fermentation instead.
- Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
- After 60 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast and develop the gluten. Cover the bowl and every 60 minutes repeat the procedure again.
- After about 3 or 4 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover tightly and refrigerate overnight. (see note)
- Generously sprinkle a baking sheet or Italian bread pan with cornmeal. If baking on a stone, use a peel or the back of a baking sheet for transfer.
- Turn the dough out onto a lightly floured surface and cut into two equal pieces. Briefly knead each piece, then shape into a tight ball. Cover and rest 20 minutes. Pat each ball into an 8"×4" oval, roll tightly into a log, then use flat hands to roll from the center outward into a 14" torpedo shape. Pinch the seam closed.
- Place the loaves on the prepared pan. Cover with a damp towel and rise until nearly doubled, 2–3 hours depending on dough and room temperature.
- Preheat the oven to 475°F with a shallow pan on the bottom rack. Just before loading the bread, pour ½ cup hot water into the pan and close the oven door to trap the steam.
- Score each loaf with one long slash at a 30° angle. Brush with egg white and sprinkle with sesame seeds. Bake until deeply browned and hollow-sounding when tapped on the bottom, about 20 minutes. The interior should read 200°F.
- Transfer to a cooling rack and cool to room temperature before slicing.
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Notes
For consistent results, I recommend measuring flour by weight. If you measure by volume, use the dip and sweep method (don’t scoop).
The dough develops a deeper flavor and better texture with an overnight cold fermentation. If your schedule is tight, it is possible to skip the cold fermentation and go directly to shaping and baking.
For shaping tutorials, enriched dough guidance, and troubleshooting, visit the Sourdough Guide in my Baking School.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!