Sourdough Bread Making Episode 4: Finishing the bread!
Updated: Apr 7, 2020
Finally! It's time to bake the bread. Thanks for your patience while I've given myself a crash course in iMovie and YouTube. I didn't really consider the time it would take to put a few measly videos together.
Preheat your oven to 375F.
To finish the bread, first stir in the following ingredients:
1/2 cup ground flax seed
1/4 cup chia seed
1/3 cup extra virgin olive oil
1 +1/2 teaspoon sea salt
1 tablespoon coconut sugar (or sweetener of choice, or omit)
Invert the measuring cup used for the olive oil over the baking pan and let the excess drip in, then use your (clean) hand to coat the bottom and sides of each pan.
Before you add the leavener, separate any batter that you don't want to bake (e.g. reserve half of the batter for a future loaf) and store it in the freezer.
2 teaspoons baking powder
1 1/2 teaspoon apple cider vinegar
Divide the batter evenly between the two loaf pans, cover (with an inverted pan or aluminum foil) and put the pans into the oven.
Bake for 25 minutes at 375F, then turn heat down (without opening the oven) and bake for an additional 30 minutes.
Gently remove the lids and check the bread for doneness. It should be firm in the middle.
Replace the lids and let the covered loaves sit for at least 15-20 minutes, then remove from the pans onto a cooling rack and cool completely.
Store at room temperature for a day or two, then slice and freeze. Be sure to reheat thoroughly.
Have a great weekend, and happy baking!