- 1 cup (240 grams) active sourdough starter
- 1-1/2 cups warm water
- 2 tablespoons sugar
- 1/3 cup vegetable oil
- 3 cups bread flour
- 1-1/4 cup all purpose flour
- 2 teaspoons salt
- In the bowl of a stand mixer, combine the sourdough starter, water, sugar, oil and bread flour, stirring with the flat beater or wire whip on low until a sticky dough (sponge) forms.
- Cover the sponge and let it rest at room temperature for about 30 minutes.
- Add the salt and all purpose flour (1/2 cup at a time) to the sponge and stir using the dough hook until the dough begins to pull away from the sides of the bowl.
- Continue mixing the dough with the dough hook for 5 to 7 minutes or until the dough reaches a smooth, elastic consistency.
- Place the dough into a large greased bowl, turning over to make sure all sides are oiled, and cover with a damp towel or plastic wrap.
- Allow the dough to rise overnight in a warm place (right around 75 degrees if possible) until it is bubbly and has doubled in size.
- Cut the dough in half to form two 5-by-7-inch rectangles.
- Tightly roll each piece of dough on the long side, pinching the ends to seal them.
- Place the dough on a parchment paper-lined baking sheet and cover with plastic wrap.
- Let the dough rise for roughly 2 hours; the loaves should look puffy.
- Preheat the oven to 400 degrees.
- Using a sharp knife, score the loaves with 3 to 4 diagonal slashes about 1/4-inch deep.
- Bake the loaves for 30 minutes or until they are golden brown on the outside and sound hollow when tapped.
- Allow the loaves to cool completely before slicing.
The original recipe for this deliciously fluffy bread, which pairs great with soups and stews, can be found here.