Prep

• Preheat your oven to 375° F (Convection oven 350° F).
• Line or spray a sheet pan or use a non-stick perforated sheet pan.
• Add 2 Cups (456g) of lukewarm water to a large bowl.
•  Add one package of Multi-Purpose Sourdough Bread Mix into the liquid. Hold the bowl with one hand and using the fingers of your other hand like a whisk, combine the dry ingredients with the water. The mixture will quickly thicken.
• Mix well, but do not over-mix or knead the dough. It should take less than a minute to mix.

Loaf

• Shape into one large or two smaller round (dome-shaped) loaves and place on prepared sheet pan. Use damp hands to smooth the surface.
• Use a knife to score an X into the top of the loaf.

Dinner Rolls

• Divide the dough into 8-10 pieces, roll into balls and place on a sheet pan.

Bake

• Ovens vary, so bake a full loaf about 63-73 minutes or 2 loaves 45-50 minutes. For dinner rolls, bake for about 26-30 minutes.
• Cover with parchment paper or aluminum foil if beginning to over-brown.
• Cool completely (3 hrs) on a wire rack before slicing.

Tips:

• For a more intense ‘sour’ flavor, add 1-2 Tbsp of Apple Cider Vinegar to the water.
• For an authentic look, dust with a little arrowroot or tapioca starch before baking.
• We suggest using a perforated sheet pan when possible.
• Storing in plastic will keep a soft crust, while storing in a paper bag will keep a firmer crust.
• Store bread in the refrigerator for 7-10 days or the freezer for 6 months.