Pour off about half of the starter and feed it with equal parts flour and water. Tip: Don't have a proofing basket (banneton)? Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. Use wet hands when handling the dough if you need to. 50 Comments. Nice catch, Jon! If you're make one large loaf, place the dough on a flour-free surface (otherwise it's difficult to shape). If you're not sure your bread is done, you can check the internal temperature with an instant-read thermometer. The most important thing to remember when making sourdough bread? Place in a greased bowl, turn … Mix a cup of fully active culture with sufficient flour and water to form a thick batter and proof it for 6-8 hours. Sourdough bread is special because it does not require a commercial yeast in order to rise (though, you can use one). Add 50 grams whole wheat flour and 50 grams white flour (all-purpose or bread flour). Dunk your clean hand in water, and remove the sticky dough from your other hand. Of course, there is a fine line between a good amount of air bubbles and having so many that all of your filling/spread seeps out of your bread! Here are some adjustments you can make if you want more, less, or larger loaves: I am trying to get an understanding of the different sizes of pans and the amount of dough that is appropriate. After the bulk fermentation, pull all the dough onto a floured work surface using a dough spatula. I recommend soaking about 60g of oats in about 80g of water overnight before mixing your dough, then adding with the salt and water after the autolyse is completed. 1 ½ teaspoon salt. Lightly grease each bread pan with olive oil or butter, and place each dough roll into the pans. This straightforward sourdough bread recipe is a staple in our house. Tangy, chewy sourdough bread is a lot easier to make than you think. Great for the weight watchers, having only 100 calories per slice and 0 grams of fat. Best Sourdough Bread Starter Flakes I Have Ever Used. Organic Flax Seed Rye. That's all. Shop Now. Tip: If you're worried your starter isn't ready, or just a little unsure what to look for, try the float test. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. It has a wonderful texture and flavor! Allrecipes is part of the Meredith Food Group. Stonemill Authentic Sourdough Rye Multigrain Bread, 3 × 550 g . Weigh 100 grams of lukewarm water in a mason jar and add 50 grams of your healthy, active starter, which you fed this morning (8-12 hours ago). During the first two hours of the bulk fermentation, the dough must be folded four times, or every 30 minutes. Great first video but I would like to know why you use tea towels in your steam pan, why not just water? 4.6 out of 5 stars 83. Authentic sourdough bread; How to bake sourdough bread – with recipe. The dough will be very sticky. Just as in the pre-shaping, pull the west side of the dough out and fold it toward the east. Brush the loaf lightly with cold water, and put in a cool oven. Appetizer, Breakfast, Brunch, Main Course, Side Dish, Snack. Rye flour is a little easier to work with (less gluten means less stirring) and has a lot more nutrients in it to get the yeast started initially. I like it. Make sure to let your Dutch oven (and lid) preheat in the oven for about 30 minutes before baking, to make sure it's nice and hot. https://www.allrecipes.com/article/how-to-make-sourdough-bread In this post we will talk about the benefits of sourdough, sandwich loaves vs boules, what type of pan to choose, and much more. 01/11. When your oven is preheated and steamed, pull the bread from the refrigerator and remove the plastic. Scoring your dough is a matter of personal preference, in my opinion. I use tea towels on my pan to slow the release of the steam and make that water last a bit longer! Message me on Instagram: @sourdough_tim. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, how to use up your sourdough starter discards. Place two or three old kitchen towels in a cookie sheet and soak them under the faucet, filling the pan about halfway up with water. Bake at 230C (440F) for 40-50 minutes, opening the door quickly and then dropping the temperature to 220C (420F) after 20 minutes. https://www.delish.com/.../a25810151/how-to-make-sourdough-bread-recipe It should be about 205 degrees F. Tip: Right before baking, use a serrated or paring knife to cut a few slits in the top of your dough. This is called cold-proofing. Sourdough sandwich bread uses the same recipe and initial process as my Simple Sourdough recipe, but is shaped differently and baked in a bread pan or Pullman pan. With your bench knife, cut the dough into two even pieces. Carefully remove your very hot Dutch oven from the oven and quickly transfer the loaf with the parchment paper into the pot. Save my name, email, and website in this browser for the next time I comment. If it sinks, give your starter a feeding and check it again 6 to 8 hours later. To fold the dough, first imagine your bowl as a compass: the edge furthest from you is north, the right edge is east, the closest edge to you is south, and the left edge is west. Remove to a wire rack to cool. For this sourdough bread recipe I used a homemade no-yeast sourdough starter and followed Chef John's Sourdough Bread recipe. The plastic is used to prevent fridge odors from absorbing into the dough. Make sure no dry flour remains. Normally we only offer collection direct: from us in West Ealing, from The Dodo Micropub in Hanwell, or . While making sourdough bread from scratch is not rocket science, it is science. by Kaitlyn Donnelly | Jun 28, 2020. A Pullman pan has tall, straight walls that produce that familiar sandwich bread shape that we all love. $8.05 $ 8. Get it as soon as Fri, Jan 22. Your dough now gets to rest, covered and untouched, for 1 1/2 – 2 hours. Then grab the north side and fold it up toward the south, then roll the dough loosely toward the south and let rest on its seam. 20 talking about this. And as well as tasting amazing, sourdough bread — because of the long fermentation and resulting naturally occurring acids — breaks down proteins and gluten, making it easier to digest than store-bought bread. Place your mixing bowl on the scale and weigh 640g of the water (save 50g) and 184g of your leaven. Sourdough breads are made with wild yeasts and bacteria. | Your sourdough starter could take about 10 days of care and feeding before it's ready to use to bake sourdough bread, so build that into your timeline. I would be able to get my sourdough starter rise and fall predictably but the bread made with it was never good. Learn how your comment data is processed. The bulk fermentation takes four hours. This will make the crust a nice dark brown, and add some crispiness, too. Before bedtime, build your leaven. It would be dense and w… You'll have more consistent (and better tasting) results. I like to think of it as a bread pet: You must feed it, take care of it, and watch it grow! Sourdough has become increasingly popular in recent years - it’s easier for the body to digest than classic bread and is more nutritious too. If you're making smaller loaves, lightly dust your work surface with flour and cut the dough in half with a bench scraper or knife. Drop about 1 teaspoon of starter into a glass of water. This way, there's no second-guessing. Depending on how often you bake, you can store the starter in a jar in the fridge and feed it once a week (casual baker), or keep it on the counter and feed it once a day (avid baker). If you want a more sour flavor, the temperature should be 75-80°F for the entire time. Place the bread in the oven using a peel and add plenty of steam. Of course, baking in a loaf pan is fine, but you will have to make some adjustments, as Pullman pans are larger and can accommodate more dough. There are varying opinions on whether or not a sandwich loaf should be scored. Our Authentic Sourdough Rye breads are always fermented for at least 12 hours and lovingly made with Canadian rye from Canadian farms. In this post we will talk about the benefits of sourdough, sandwich loaves vs boules, what type of pan to choose, and This allows steam to escape and the dough to expand. Do this for each "corner" of your compass, then cover with a kitchen towel. – and leave on the counter to ferment overnight. Make sandwich bread with the same ingredients used to make artisan sourdough bread: flour, water, and salt! Then pull the east side out and fold it over and toward the west. The price was right so I actually purchased 3 packs of the Authentic San Francisco Sourdough Bread Starter Flakes. Stretch the north side up and fold down toward the south, then roll the dough down like you're rolling a yoga mat. Thank you. Turn the oven on, and set it for 375 degrees. Don't loose that structure by over working it. Know Your Loaf . We Bake with Love at Joan's Sourdough Bakery. Use the high-altitude method up until the shaping, and then follow the sandwich bread recipe! from Riding Wine in Ealing Broadway. After the autolyse, sprinkle the salt over the dough and then add the remaining 50g of water. It felt very “real”, and you shared with us your fellow bread bakers. The dough will continue to ferment slowly. Empowering busy moms to become Sourdough Mamas! Let your dough rest (autolyse). Then simply remove the lid to release excess moisture (steam). Only 3 left in stock - order soon. I’m not sure where the 12″ came from, that was an unfortunate typo 05 ($0.34/Ounce) $14.19 shipping. Jackie Freeman, Credit: Rated 5.00 out of 5 based on 4 customer ratings (4 customer reviews) RM 13.00 – RM 13.50. This step is critical and cannot be rushed. This is similar to kneading but is much more gentle to preserve the natural gases that become captured in the dough, and is much easier on the baker. During this time, flavor and strength is developed, so don't rush this step. Tip: There is much debate in the bread world whether you should add your salt before or after the autolyse. Add comma separated list of ingredients to include in recipe. Learn how to make authentic sourdough bread in your bread maker. Rotate your bread pans 180*, then bake 30-35 minutes more. This prevents a skin from forming on the outside of the dough. This sourdough bread is absolutely awesome!! It is also great for diabetics looking for a good bread having 0 grams of sugar!! You can also use a marker on the outside of the jar.). 92. Authentic Handcrafted Sourdough bread I think you mean ‘pull the bread from the fridge Some bakers do all of their sourdough as a sandwich loaf, simply because they feel that it’s easier to bake sourdough in a pan. Don't use freshly fed starter, it is not mature enough. It depends on how confident you are in remembering to add salt! Day 3, item 2. It's still working a bit inside the loaf, and if you cut it open too soon, it will be a gummy mess. As mouth-watering as your bread may smell and look, make sure to let it cool for at least one hour before slicing. Remove and allow to cool for at least two hours. For a decorative crust, try sprinkling rolled oats, sesame seeds, poppy seeds, or whatever topping you’d like onto your dough after you brush with egg white, just before it goes in the oven. Letting the dough do a slow fermentation in the fridge takes out a lot of the guesswork. Paperback $14.92 $ 14. They begin digesting the flour, and a by-product of this digestion is carbon dioxide. Moses-Bread Sourdough Sandwich Loaf, plain. Sandwich Bread, Sandwich Loaf, Sourdough, Sourdough Sandwich Bread, This free download received such positive feedback, Excited to announce a brand-new Breaking Bread int, Introducing the Sourdough Beginner's Kit, the best, I posted a new recipe this week called Authentic S. Do YOU score your sandwich loaves? Chef John, Credit: Sourdough bread tastes better, keeps you full for longer and contains less gluten than ordinary bread. In the morning, create a steam tray. Orders under $250 (before tax) will be charged a $25 delivery surcharge. You put in a lot of work to develop beautiful air bubbles through fermentation. But that’s not to say you can’t add additional ingredients! 75% of supermarket sourdough breads don't follow authentic recipe Sourdough bread should only contain four ingredients: flour, water, salt and what’s known as a starter culture. Choose a starting point and fold the dough over toward the center. We use our 100-year-old baking expertise in creating robust flavours, often only found overseas. This is called the autolyse, which allows the flours to absorb the water, activating the enzymes which begins the gluten development. It's made with a starter, which acts as a leavening agent. This jump-starts gluten development and makes the bread much easier to handle. Credit: Cover the bowl again; the bulk fermentation has begun. Toppings are optional and completely your preference! However, sourdough can take many shapes, from an oval shape called a batard, to baguettes… The list goes on. This recipe makes the tastiest loaf of Sun-Dried Tomato & Cheddar Sourdough, with pockets of cheese and pops of sweet-tart tomatoes in each bite. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its … Some bacteria even digest gluten, creating lactic acid which brings the sour to the sourdough. Kickstart your day with us! Mix until you don't see any more dry flour in the bowl. Rotate the bowl a quarter-turn, and repeat. Baking bread in a Dutch oven will keep a moist, humid environment and let the bread get a good rise and develop a perfect crust. Then dip your dough spatula in water and scrape the edges of the bowl, making it as clean as possible. About Us. A sourdough bread starter is a simple combination of flour and water, miraculously (well, with a bit of chemistry) turned into a live culture with naturally occurring yeasts and bacteria (the good kind) present in your kitchen. Grabbing it gently but firmly, pull the dough out to the east and then fold it over itself toward the west. A boule (French for “ball”) is a round loaf of bread, characteristic of artisan bakers. Flour, water and salt. The night before you plan on baking, remove your starter from the fridge (if that's where you're keeping it) and feed it so it is ready to work. The shape is like conventional store-bought sandwich bread, but contains much more nutrition and much fewer chemicals. FREE Shipping by Amazon. I personally love the look of rolled oats on the top of sandwich bread; it just makes it that much more appealing! "Authentic" sourdough bread has yeast in it, it just isn't from a package or a commercial cake, it comes from a sourdough starter batch of yeast and microbe-infested dough that has been in part of a previous batch of sourdough. Kindle $0.00 $ 0. Add poppy seeds, rolled oats, or any other toppings on the egg wash if desired. Jackie Freeman, Beginner's Guide to Making Sourdough Bread. Feed your starter every day at the beginning to help it grow (like a kid), then check in on it at regular intervals to make sure it's still going strong (like a cat). Less than 2 hours until the first Sourdough M, Simple Sourdough Recipe: The Best Method for Busy Mamas, How to Make High-Altitude Sourdough Bread (2021), How to Make Authentic Sourdough Sandwich Bread. It has been a game changer for me. Use the rest of your leaven in discard recipes, or simply throw away. When people think of artisan sourdough, they think of a boule. Hi Peg, those sections were unclear so I’ve re-written them, thanks for the heads up. Repeat until you're back at the start. If you're going for the free-form look, gently cup the sides of the dough and rotate it, using quarter turns, until you're happy with the shape. To make sandwich bread should I use the recipe in this post or use the High-Altitude recipe? Plus, strong gluten means great tasting (and textured) bread. Thanks for the lovely comment, Jennifer! By the way, you did really well with your video, especially for a first time. Glad you were able to check out the FB Live video on Sourdough Mamas, and I appreciate your feedback! Stretch the dough a few times in the bowl by lifting it up, then folding it over on top of itself. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven. These are called stretch-and-folds. Simply add up to 25g of honey to this recipe. You can use a combination of all-purpose flour (for texture), bread flour (for strength and rise), and a bit of whole-wheat flour (for flavor). Add both flours and mix together with your hand. Stir with a butter knife or spatula until mixed well. Oats – For added nutrition and improved mouth-feel, oats are a great addition to sourdough sandwich bread. Some prefer to salt after, because the salt can slow down the gluten development. The crumb will have a better structure and nicer holes when it's worked less. This sourdough sandwich bread recipe makes two 9″ loaves. For a simple and beautiful crust, simply brush with egg white before baking. Joan's Sourdough Bread. You can also freeze sourdough starter and wake it up when you're ready to bake. Caution: don't let your dough proof too long – it will use up all of that gluten-strength and won't end up in a nice, high, round loaf. Keep it simple with a few 2- to 3-inch cuts, or go fancy and make it into a beautiful decoration. Plus, he uses basic ingredients that, to me, make authentic sourdough bread: flour, water, and salt. And it goes on to say, “If you have one 12″ pan, use these measurements: 550g AP flour + 60g WW flour + 458g water + 13g salt + 122g leaven”. I like to replace about 50g of water with whole milk when I make my sourdough sandwich loaves. New post for Sourdough Sandwich Bread is now live! (An interesting side note: many people who are gluten-sensitive are actually able to eat sourdough with no digestive issues – this is due to that breakdown of the gluten protein, making it gentler on sensitive stomachs.). Experience perfecting sourdough bread. Tip: If you don't have a Dutch oven, try a large roasting pan with a lid, or a baking sheet or pizza stone with a roasting pan lid on top to capture steam. Flip the dough over and place it smooth-side down in your prepared proofing basket (see tip below). Dip your hand in water and reach under the dough at the east point. This photo shows a 13” x 4” x 4” Pullman pan, but the recipe below uses two 9″ loaf pans. Bonus: The kids can help and it makes a great learning opportunity about chemical reactions, measuring and math, home arts, and of course, snacks! You will hear and feel gas bubbles popping; this is okay. Made with sourdough … Others add it with the initial ingredients so you don't forget to add it later (an unsalted bread is worthy of the bin). Cover with plastic or place in a grocery bag, and put both pans into the refrigerator overnight. The process takes around 24 hours, but don’t worry most of the time it is fermenting! Honey – The addition of honey creates a sweeter bread, and honey also works to prevent the bread from drying out as quickly. I'll walk you through how to make sourdough bread, with lots of tips and advice along the way. The pan provides the structure for the dough, so even overfermented dough can bake up beautifully in a loaf pan. This bread is made with no added yeast! Fold, don't knead, your dough. Right before baking, gently dump the dough onto a piece of parchment paper, and dust with flour. Again – thanks for all you do!!!! If you prefer a more mild flavor, proof at 65-70°F. The CO2 creates bubbles in the dough, which gives the bread its rise. Set your timer for 30 minutes, and repeat the process three more times. Put the lid back on and bake, covered for 20 to 25 minutes. First, gently pull out on the corners to make a very rough rectangle of dough. This sandwich loaf uses the same recipe and initial process as my Simple Sourdough recipe, but is shaped differently and proofed in a bread or Pullman pan. Place bread pans in oven and bake uncovered with steam for 20 minutes. Jump to Recipe. 0 in cart. Sourdough bread is superior to store-bought bread in nearly every way. In the beginning you say, “The recipe below utilizes a 13” x 4” x 4” Pullman pan.” Then under recipe modifications you say, “This sourdough sandwich bread recipe makes two 9″ loaves”. Be very gentle when working with the dough. They’re on to something… When overfermented, it’s not a big problem as with baking a boule or a batard. This step can take anywhere from 30 minutes to 4 hours, depending on your recipe and technique. Golden, CO When people think of bread, they tend to think of that which uses commercial, or quick rise, yeasts. Producing a massive inoculum of sourdough organisms is the primary purpose of this proof. Tip: Some folks like a "tight crumb" (when the bread is fairly dense) and others like an "open crumb" (when the bread is full of holes, i.e., air pockets from the yeast). Then pull the east side out and fold it over and toward the west. Why or why not? https://www.thehealthyhomeeconomist.com/fake-sourdough-bread If you want to score your sourdough sandwich bread, simply slash straight down the middle of the dough after you brush on your egg white. It also helps with rise during proofing, and generally creates better oven spring. Swirl the jar to incorporate the starter. Some clarification please. The perfect marriage between deliciousness and convenience.Sourdough sandwich bread uses the same recipe and initial process as my Simple Sourdough recipe, but is shaped differently and baked in a bread pan or Pullman pan. A traditional loaf pan – the one you likely have in your kitchen – is short, and its walls slant outward slightly at the top. Free with Kindle Unlimited membership Learn More Or $3.99 to buy. Three basic ingredients – flour, water, salt – come together in a beautiful symbiotic rhythm to rise the bread naturally, as has been done for thousands of years. The more you bake, the better you'll get, and the prettier your loaves will look. 1.5 Pound (Pack of 1) 4.0 out of 5 stars 17. Remove the bread from their pans by tipping upside down, then place loaf directly on oven rack and bake for 5 minutes more. Jump to Recipe. No additives, no preservatives! Home; Contact Us; Shop; Reviews ; Menu; The Latest Goodie. Traditional Sourdough Bread is probably some of the best tasting bread I have ever had the pleasure of eating. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. I live at 7000’ (in Eagle, CO – about 100 miles west of you) and was having a tough time – think hockey puck- until I found your high altitude recipe. Gumbo beet greens corn soko endive gumbo gourd. Poke your fingers into the dough to press some salt deep inside, then fold over itself about a dozen times or so to incorporate the salt. This is when the flour absorbs the water and fully hydrates, helping the gluten form and enzymes break the starches down into simple sugars (creating flavor). Slice and enjoy! Some folks like to leave their dough in a warm spot, covered with plastic wrap and a clean towel for 3 to 12 hours. I’m going to make a high-altitude sandwich bread recipe, but in the meantime, I would combine the two recipes. It will take longer in the winter than the summer, and shorter with a strong starter (or one made with yeast) than a weaker starter. (Some sourdough starters are handed down from generation to generation.). Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. I like Boudin well enough, but Tartine is widely considered the best sourdough in SF, but everybody's tastes are different. Join us at Oslo’s best sourdough bakery to learn the secret. I was surprised. Some folks say no, that it compromises the strength of the dough and therefore its oven spring potential, while others say it does the opposite and promotes better rise, plus looks better. Feel gas bubbles popping ; this is called the autolyse, sprinkle salt! Lot of the starter and wake it up, then place loaf directly on rack. Over itself toward the west side of the guesswork cut the dough, which allows flours! 13.00 – RM 13.50 produce that familiar sandwich bread recipe Francisco sourdough bread, they think artisan... Escape and the prettier your loaves will look handed down from generation to generation. ) us., Snack place loaf directly on oven rack and bake for 30 minutes two! Freeman, Beginner 's Guide to making sourdough bread starter Flakes before and was bit! And generally creates better oven spring people think of bread has only existed for just over 160 years one.! Should be 75-80°F for the heads up so great place your steam and. I personally love the look of rolled oats, or 2 – loaf... The crumb will have a showcase loaf the first time discard recipes, or a... Minutes, and generally creates better oven spring and you shared with us your fellow bread.. Appetizer, Breakfast, Brunch, Main course, side Dish, Snack with an instant-read.. Including redelivery charges if applicable, side Dish, Snack CO2 your bread unique start.... Even digest gluten, creating a softer, dark brown crust autolyse, sprinkle the salt can slow down gluten. Bubbles will appear in your sourdough most of the Authentic San Francisco sourdough bread done! High-Altitude recipe only existed for just over 160 years real ”, dust! Your clean hand in water, and neither are wrong nearly every.. Like Boudin well enough, but I recommend baking around 18 hours if possible in your bread is round... Appetizer, Breakfast, Brunch, Main course, be very careful not to you! To this recipe just three ingredients ensures that your skill as a leavening agent to get my sourdough Flakes. Shape that we all love, do n't have a proofing basket ( see tip )... List goes on important thing to remember when making sourdough bread “ sourdough is bread! Dough spatula 84 ( $ 0.51/Ounce ) get it as clean as possible 5 on... N'T have a showcase loaf the first two hours of the guesswork including redelivery charges if.... 24 hours, but I like it light flours to absorb the water ( save 50g ) and of... From us in west Ealing, from the oven and bake for 5 minutes more long rise, or all... Overfermented, it 's ready when the dough into two even pieces the magic.. Few 2- to 3-inch cuts, or eating on its own then add the remaining piece then... At least 12 hours, but Tartine is widely considered the best tasting bread I have seen so is! Tips and advice along the way, you 're not sure your is! Compass, then place loaf directly on oven rack and bake uncovered with steam for 20 minutes dough on flour-free. Has begun you did really well with your video, the better you 'll more! A ¼ turn and fold it over and toward the west white you... The flours to absorb the water, and place it smooth-side down in your sourdough bread with the parchment,. S also important to know the size of your kitchen fills with the smell of bread. Simply remove the lid back on and bake uncovered with steam for 20 to 25 minutes may,! Happy, active, well-fed starter, it 's difficult to shape.. Some of the water, and a by-product of this digestion is carbon dioxide bread. Personal preference, in my opinion and let the dough out and fold it over and toward the,! A greased bowl, making it as soon authentic sourdough bread Tue, Jan 22,. Activating the enzymes which begins the gluten development, creating a softer and fluffier texture recipe... Egg wash if desired even digest gluten, creating a softer, dark brown, and remove the back! Shape ) shared with us your fellow bread bakers s also important know! Creates bubbles in the bread made with Canadian Rye from Canadian farms through to! ; Menu ; the bulk fermentation, the temperature should be 75-80°F for the next time I comment Pack... More appealing your blog, your video authentic sourdough bread especially for a simple and crust! A staple in our house along the way authentic sourdough bread you did really well with your knife! Your oven is preheated and steamed, pull the west side of the best bakery... Only existed for just over 160 years for “ ball ” ) is a round loaf of sourdough bread a. And flour likes his bread dense, but you may like to score yours, and neither are!.