I’m beset with a surplus of sourdough sponge in my efforts to create a sourdough panettone. As a bonus, I get to play with lots of different baked goods. Today is a bread sourdough loaf with caraway seeds.
To fully hydrate the sourdough sponge, feed your starter with water and flour and let sit on the counter overnight. Stir and take out a cup of the sponge to begin the dough.
There is a lovely nutty flavor to the loaf with a nice crust and chew.
I have some pastrami so I’m thinking this will make a nice sandwich bread – I lightly toasted a couple of slices, placed hot pastrami on one slice topped with some provolone cheese and broiled it for a couple of minutes. Even without sauerkraut or 1000 Island dressing, it was very good!
Sourdough Caraway Loaf
1 cup fully hydrated sourdough sponge
½ cup warm water
3 cups bread flour, divided
1 teaspoon baking soda
1 ½ cups bread flour
1 teaspoon salt
1 tablespoon olive oil
1 ¼ teaspoons yeast
2 teaspoons caraway seeds, crushed
Mix together the sponge, ½ cup water and 1 ½ cups bread flour. Stir well and place in the bread machine. Let sit for 30 minutes.
Add to the sponge mixture the baking soda, remaining 1 ½ cups bread flour, salt, olive oil, yeast and caraway seeds, in that order. Set the machine for basic cycle, medium crust.