Tuesday, May 16, 2017

Sourdough Bread

Sourdough Bread
Yield: 1 loaf or two small

INGREDIENTS – for waking up the starter
4 oz water – filtered (no chlorine in it) or bottled water, room temperature
2 oz whole wheat flour
2 oz white unbleached flour

INGREDIENTS – for the bread
1 cup warm water
3 – 4 cups flour (½ wheat, ½ white unbleached)
̴1/2 cup sourdough starter
1 teaspoon salt
1 teaspoon sugar

first night (thursday or friday)
1.           Wake up the starter.
    1. Scrape starter into a ceramic or glass bowl.
    2. Add 4 oz water and stir until mixed.
    3. Add the 2 oz of whole wheat and 2 oz of white and stir until flour is wet.
    4. Cover bowl with plastic wrap and sit out on counter overnight.
    5. In the morning, bubbles should be present.

second night (FRIDAY OR SATURDAY)
2.           In a large bowl, combine the water, about ½ cup of the sourdough starter and 2 cups of flour. Return the rest of the starter to storage in the refrigerator.
3.           Mix well and cover with plastic wrap in a warm place 8-12 hours (overnight).

third day (SATURDAY or sunday) – plan on six hours (30 min. prep, 1 hr. baking)
4.           Next day stir in the salt and sugar and add flour 1/2 to 1 cup (½ wheat and ½ white) at a time to make a very stiff dough.
5.           Knead till smooth.
6.           Clean out bowl. Return dough to bowl. Cover and let rise 2 to 2-1/2 hours.

7.           Punch down.
8.           Knead till smooth and form into round. Place on baking sheet covered with parchment paper. Cover lightly (use a linen cloth) and let rise till double and puffy (1 to 2 hrs).

9.           Place a small pan of water on bottom rack of oven and preheat oven to 400°F.
10.        Cut two slashes across each other on top of loaf.
11.        Bake for 5 minutes. Spray with water.

12.        Bake for 5 more minutes. Spray with water.
13.        Bake for another 30 – 50 minutes until internal temperature reaches 205 F.

14.        Allow bread to cool for at least two hours to develop the sourdough flavor fully.

  • Could use all wheat flour.
  • To make a rye, use ½ rye and ½ wheat. Also add about 2 – 3 tablespoons of cocoa powder and a handful of caraway seeds.

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