Soho Sourdough Bread

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Orwashers Artisan Bread: 100 Years of Techniques and RecipesOur Soho sourdough takes almost 36 hours to create, and it challenges the tang of its West Coast rivals. Our robust wine starter lends itself to a mature sour flavor and aroma. A thick slice and chewy crust provide the base for an awesome grilled cheese sandwich.

  • Yield: 4 Loaves


  • 2.63 lbs (1.19 kg) bread flour
  • 8 lb (36.29 g) wholewheat flour
  • 1.2 lbs (544.3 g) water
  • 1 lb (453.6 g) white starter
  • 8 lb (36.29 g) salt
  • 2 lb (98 g) instant yeast
How to Make It
  1. Set up stand mixer with a dough hook.
  2. Place bread flour, whole-wheat flour, water, white starter, salt, and yeast in mixing bowl.
  3. Mix on medium-low for 4 minutes.
  4. Mix on medium-high for 8 minutes.
  5. Dough temperature should be between 76°F and 78°F/24°C and 26°C.
  6. Dough should appear shiny and pull away from the mixing bowl.
  7. Do the dough test.
  8. Take dough out of mixing bowl and transfer to lightly oiled airtight container.
  9. Let dough rest on counter top for approximately 4 hours. Dough should double in size.
  10. Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal).
  11. Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.
  12. Shape each into a boule.
  13. After shaping, let dough rest for a minimum of 24 hours and up to 30 hours in your refrigerator. Make sure to wrap the dough with plastic wrap so it doesn’t dry out and form a skin.
  14. Remove boules from refrigerator and let rest on your kitchen counter uncovered until fully proofed. That can take from 2 to 3 hours, depending on the temperature and humidity in the kitchen.
  15. Score an “X” on the top of the dough.
  16. Preheat oven to 475°F/245°C.
  17. Bake for 50 minutes until bread is lightly golden.

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