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B/m "Sour" Sourdough


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Bread Ethnic

Ingredients:

  • 1 1/4 c Sourdough starter
  • 1/2 c Water
  • 3 c Bread flour
  • 1 tb Melted margarine
  • 2 tb Sugar
  • 1 1/2 ts Salt
  • 2 ts Yeast

Directions:

This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini