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My husband and I really like this version of sourdough bread. It's more dense than regular sourdough
bread and makes a wonderful bread for toasting and sandwiches. Originally the Basque sheepherder's made this bread in a cast-iron
Dutch oven over the campfire.
Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making, and
Sourdough Starter - How to make a Sourdough Starter.
More great
Bread Recipes,
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Sheepherder Bread
Recipe Type:
Sourdough Bread,
Sourdough Starter
Yields: 1 large round loaf
Prep time: 15 min
Rise time: 1 to 3 hours
Cook time: 25 minutes
Total time: 4 hour
Ingredients:
1 cup
sourdough starter, room temperature*
1 cup lukewarm water
2 tablespoons
olive oil
1 1/2 tablespoons granulated
sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/3 cup light rye flour
3 to 3 1/2 cups bread flour or unbleached all-purpose
flour**
Cornmeal
Sesame seeds
Olive oil
 * If you don't presently have a sourdough starter,
either make your own
sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.
** The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist,
add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Preparation:
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Bread Machines |
Bread Machine Recipe:
Add all the ingredients except cornmeal and sesame seeds in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
NOTE: Don't be afraid to open the lid and check the dough. It should form a nice elastic ball. When the bread machine has completed the dough cycle,
remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10
to 15 minutes.
NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a
time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and
feel the dough. It should be slightly tacky to the touch.
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Stand Mixers |
Standup Mixer Recipe:
In a large bowl or in the bowl of a 5-quart stand mixer, combine sourdough starter, lukewarm water, olive oil, sugar, salt, baking soda, rye
flour, and bread flour. Using the dough hook, mix everything together into a uniform dough. In an electric mixer, it should take about 9 minutes.
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes.
In an electric mixer, it should take about 9 minutes.
Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
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After resting, knead dough (see kneading tips below) on a lightly-floured board by pulling the dough towards you and then pushing down and forward with the palms
of your hands (kneading gives the bread the elasticity and lets it rise).
Kneading Dough Hints & Tips:
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Lightly dust your work surface with all-purpose flour or bread flour.
Place a small mound or a measuring cup of flour near the work surface as
you will use this flour to sprinkle over the dough as you knead to
prevent sticking. Also dust your hands with flour to keep the dough from sticking to you.
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Gather the dough into a rough ball and place on your floured work surface.
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When you knead, you will use only the heels of your hands. Push down on dough with your hand heels.
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Fold the dough in half. Turn the dough about 45 degrees and knead with your hand heels again. Continue to knead, fold and turn the
dough for the required length of time or to the consistency suggested. I usually knead the dough around 5
minutes. Well-kneaded dough should feel smooth and elastic. Press your fingertip into the dough; it should spring back.
Place the dough in a lightly-oiled large bowl. Place a damp towel over the bowl and then cover with plastic wrap
(the humidity in the bowl helps in the rising process). Let rise until it doubles in volume (when you can put your finger in the dough and it leaves and indentation
and doesn't spring back out) approximately 4 to 8 hours (depending on the temperature and the starter used, the rising time can vary as much as 2 hours).
Oven Bread Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again.
This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot.
Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.
Cool or Refrigerator Bread Rise: If I don't have the time to
wait for the rise to finish or I know that I will be interrupted before
the completed rise, I do a cool rise. A cool rise is when the dough is
place in the refrigerator and left to rise slowly over night
approximately 8 to 12 hours. I usually do this after the first rise and
the dough has been shaped into a loaf. As this is a longer rise time, it
improves the sourdough flavor in your finished bread.
After kneading, shape dough into a into a one-inch high circle and place on a jelly roll pan or cookie sheet that is dusted with cornmeal
(I use the new
Silicone Baking Mats instead of cornmeal). Press sesame seeds into the surface of the dough and brush with olive oil.
Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 to 3 hours.
Preheat oven to 425 degrees F. After rising is completed, bake for 10 minutes. Reduce heat to 375 degrees F. and bake and additional 15 minutes or until
loaf sounds hollow when tapped. (A good check is to use an instant
digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place
the bread on a wire rack to cool.
 This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
When the bread is cooked, remove from oven and place the bread on a wire cooling rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking
while it is cooling).
Makes 1 large round loaf.
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