My husband, Jim Maloney, has always been a fantastic cook, but not everyone knows that he’s also a fantastic baker! Almost every day, along with all his other contributions to running Jubilee Suites, he makes 2 loaves of his “famous” sourdough bread for our family and guests. It’s an all-day process using a recipe he’s adapted from Holy Cow Vegan that’s extra-healthy and extra-delicious. Sourdough itself is better for our bodies than regular white bread because it’s easier to digest. Sourdough is also packed with healthy gut bacteria, making it probiotic, so it’s a great choice for those of us who still enjoy our carbs every day.
For those on keto or gluten-free diets, please let us know when you make your reservation so we can prepare something special for you to enjoy also!
Jim is our breakfast-maker-in-chief, and I love to see what he cooks up for our guests- always something new each morning. One of my favorites, his Avocado Toast, is made with this toasted sourdough bread, and so delicious.
We’ve had so many requests for Jim’s recipes, if you want to recreate his sourdough bread at home, here it is! Jim uses his stash of sourdough starter he feeds each day, and if you ask him, he might share some of it with you. But if you prefer, you can make your own starter using the recipe at King Arthur Baking.
Sourdough Bread Ingredients
- 1 ½ cups sourdough starter*
- 2 cups lukewarm water
- 1 cup whole wheat flour
- 4-5 cups all-purpose flour, divided
- 1 T. olive oil
- 2 t. salt
Instructions
- Place the sourdough starter in a large bowl, or ideally, the bowl of a stand mixer. Using the dough hook, add the whole wheat flour, 1 cup of all-purpose flour, and all the water. Mix well and set it aside, covered, in a warm place for 4 hours.
- Place the bowl back on the mixer stand with the dough hook. Add 2 cups of all-purpose flour, the olive oil, and salt and begin kneading the dough in the mixer. Add more flour as you knead until the dough becomes quite firm but still feels a little sticky to your fingers.
- Turn out the dough on your very lightly floured kitchen counter or any flat surface and knead by hand for 4-5 minutes or until the dough feels smooth and springy to your fingers and it barely sticks to the surface.
- Shape into a ball and place in an oiled bowl, turning the ball of dough around once to coat the top with oil.
- Cover tightly and place in a warm spot (like an oven with the light turned on) for at least two hours or until the dough has doubled.
- Punch down the dough and divide it into two. Prep two standard loaf pans by spraying lightly with oil and then sprinkling on some cornmeal or semolina.
- Shape each portion of the dough into an oval. The dough should be very pliable and should shape easily.
- Place each loaf into the prepared loaf pans. Cover with a kitchen towel and let them stand in a warm place for at least two more hours or until the dough rises above the top of the loaf pans.
- About half an hour before baking, preheat the oven to 425 degrees.
- Place the loaves in the oven and bake for 40 minutes.
- Remove the loaves from the oven, turn them out on a rack, and let them cool thoroughly before slicing.
*For instructions on how to make your own starter, see the recipe at King Arthur Baking.
