Fluffy Sourdough Bread & Sourdough Starter Feeding Schedule • Zestfull

This recipe has been adapted from the one found on the Cultures for Health website.

Scale

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Oil your loaf pans – a light coating will do.
Mix all your ingredients – this will be quite sticky and depends on how liquid your starter is. If the starter is not very liquid, you may want to add a little more water (no more than 1/2 cup).
Turn your dough onto a lightly floured surface and knead for twenty minutes or until it passes the windowpane test, which is when you can take some dough between your hands, stretch it until it is almost paper thin and light can pass through. This will most likely not happen before 20 minutes of kneading. Note it takes about 10 minutes to start feeling a change in the dough’s consistency as it becomes more elastic.
Once your dough passes the windowpane test, divide it in two and place each piece into the oiled loaf pans. If you want a very bubbly loaf, score the top of the loaf diagonally three times. For a dense loaf leave as is.
Lightly cover the pans with the tea towels and let them proof on the counter for 8 to 12 hours. The dough will triple to quadruple in size.
Once bread has proofed, preheat your oven to 400°.
Bake each loaf separately for 30 to 35 minutes. To check if it is done place a thermometer in the bottom of the loaf – it is done at 205°-210°.
Let cool on a cooling rack.

I used this recipe to build my starter.