Sour Dough Bread Recipe
ont_gal
5 years ago
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Making Artisan bread with sour dough sponge?
Comments (11)Here is a recipe I found on a blog site (link is below). She has experimented using sourdough starter in addition to the master recipe. Recipes using sourdough starter may be in the next book that Zoe and Jeff are working on. Another site suggested adding 1 c of starter to the basic recipe. Hope this helps. Shelley The Master Recipe: Artisan Free Form Loaf. From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Makes four 1 pound loaves. Note: This recipe must be prepared in advance. 3 cups (720g) lukewarm water 1-1/2 tablespoons (4 1/2 teaspoon) granulated yeast (about 1-1/2 packets) 1-1/2 teaspoons kosher salt (or 3 teaspoons table salt) 6-1/2 cups (940g) unbleached flour, plus extra for dusting dough optional 200g of well fed sourdough starter Cornmeal for the peel (or leave on baking paper) In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water.(make sure you follow this step. When I skipped it I found a ribbon of undisolved yeast). Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. (I mix mine in a bowl and then put in a lightly oiled 4.75l decor brand container). Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours (takes an hour in Darwin) and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, its not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one dayÂs storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely. http://andreainthekitchen.wordpress.com/2008/05/20/artisan-bread-in-five-minutes-a-day-master-recipe/...See MoreSour Dough recipe for Moni and whoever
Comments (5)I've been using this recipe for years. DH does the pancake duty! lol Alaska's Treehouse Bed and Breakfast Seward, Alaska Specialty Recipe Treehouse Signature Sourdough Pancakes The Sourdough Starter: Our sourdough starter is over 90 years old and was handed down from an Alaskan pioneer woman to our good friends, who then shared it with us over twenty years ago. We frequently send a small amount off with guests so they can nurture their own sourdough pot and make these special pancakes... a traditional Alaskan pioneer breakfast. So the same starter now has traveled all over the States and beyond. Sourdough Starter: 1 Tablespoon dry yeast 2-1/2 cups warm water 2 teaspoons sugar or honey 2-1/2 cups flour Mix together ingredients and let ferment 5 days at room temperature, stirring daily. Then place in refrigerator. Starter should be used/replenished every seven to ten days. Sourdough Pancakes: 2-1/2 cups flour 2 cups warm water 1 cup sourdough starter 1/4 cup powdered skim milk 1 egg 2 Tablespoons sugar 1 teaspoon salt 1 teaspoon baking soda The night before, mix flour with the warm water and add starter. Stir well and cover with a damp cloth. In the morning, take out 1 cup of starter and pour back into crock with original starter. Add powdered milk and egg to remaining batter, beating well. Combine sugar, salt, and baking soda; sprinkle evenly over batter, then fold in gently. Let batter rest a few minutes. Cook on a hot, oiled griddle. Serves: 4...See MoreLOOKING for: need recipe for sour dough
Comments (6)Loralee, I made my sourdough starter from scratch. I've had it going for a while now. It should be fed weekly. The recipe is from Amy's Bread. I tried others but wasn't happy with them. I like this one because it is made from just organic rye flour and spring water without anything else added. I baked a double batch of sourdough bread today using the starter without the addition of commercial yeast. Ann...See MoreSour dough bread
Comments (3)About the best I ever had was from one of the breadmaker kits. Don't remember the brand or anything. It's been so many years since I got it. After looking at the cost of the kits I only made it from, well, is it ok to say "scratch" in a breadmaker? Tart & tangy though. Places have what they call sourdough but I consider it more of a coarse white bread....See Moreont_gal
5 years ago
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