A delightful sourdough bread recipe with a golden crust and soft interior, perfect for any occasion.
Combine the warm water, sourdough starter, and 4 cups of flour in a large bowl.
Mix until no dry flour remains to ensure even fermentation.
Cover the bowl with plastic wrap and let it sit in a warm place for 8-12 hours.
Overnight fermentation develops a deeper sourdough flavor.
Stir in the salt and sugar, then gradually add the remaining flour to form a stiff dough.
Add flour slowly to avoid over-drying the dough.
Knead the dough until smooth and elastic.
Kneading activates the gluten, giving the bread structure.
Cover and let the dough rise for 2 to 2.5 hours.
A warm environment speeds up the rising process.
Punch down the dough, divide it in half, and shape into rounds.
Shaping the dough evenly ensures uniform baking.
Place the rounds on a greased baking sheet, cover lightly, and let rise until doubled, about 1-1.5 hours.
Covering lightly prevents the dough from drying out.
Mix the cornstarch and water in a small bowl, microwave until boiling, then let cool.
The glaze adds a shiny finish to the crust.
Preheat the oven to 400°F and place a pan of hot water on the bottom rack.
The steam from the water creates a crispy crust.
Slash the top of each loaf with a knife and bake for 10 minutes.
Slashing allows the bread to expand evenly during baking.
Baste each loaf with the cornstarch mixture and bake for another 20-25 minutes until golden.
Basting midway ensures a glossy, golden crust.
Let the loaves cool for at least 30 minutes before slicing.
Cooling allows the bread to set, making slicing easier.
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