Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Active dry yeast

  2. 1 cup 237ml Sourdough starter

  3. 1 1/4 cups 296ml Warm water

  4. 3/4 cup 177ml Milk

  5. 1 tablespoon 15ml Olive oil

  6. 1 tablespoon 15ml Salt

  7. 6 cups 375g / 13oz Flour - (to 8 c); unbleached

Instructions Jump to Ingredients ↑

  1. Dissolve the yeast in the starter and water. Let sit for 10 minutes to give the yeast a chance to get going.

  2. Add the milk, olive oil and salt. Stir in the flour, adding a cup at a time until you have a dough the consistency of drop-cookie batter. Turn the dough out onto a lightly floured counter and knead it 10 to 15 minutes, adding more flour as needed until you have a dough that is smooth and satiny. The dough should be on the slack side but not oozy; it needs to be able to hold its shape in the oven.

  3. Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm spot and let it rise for 1 1/2 to 2 hours, or until doubled in size.

  4. Punch down dough to expel air bubbles and turn it onto a lightly floured counter. Knead dough gently and divide it into three pieces. Form the loaves into torpedo shapes and place on parchment-lined baking sheets. Slash tops of loaves and cover them with a damp towel. Let loaves rise until they look swollen, about 30 minutes. While loaves are rising, preheat oven to 425 F.

  5. Brush or spray loaves with water. Bake for 10 minutes, brushing or spraying the loaves with water two more times. Turn the oven to 375 F and bake for 25 more minutes.


Send feedback