Sourdough Bread

* Exported from MasterCook II *

Sourdough Bread

Recipe By : Adventures in Sourdough Cooking & Baking by Chas D Wilford
Serving Size : 16 Preparation Time :0:00
Categories : Breads: Yeast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PRIMARY BATTER
1 cup sourdough starter
1 cup water -- 85 deg. F
1 1/2 cups flour

DOUGH
1 1/2 cups primary batter
1/4 cup milk
1 tablespoon butter
1 tablespoon sugar
3 cups all-purpose flour -- unbleached
1/2 teaspoon salt

PRIMARY BATTER
Combine the starter, water and flour in a bowl large enough to allow for some
expansion of the batter. Mix well with a whisk, cover with Saran Wrap and
allow to stand 12 - 24 hours until the batter has completely fermented. The
longer the proofing period the more sour the final product will be. After
this proofing period, remove 1 cup of the batter and return it to your jar of
sourdough starter. Put the starter jar back in the fridge.

Dough
Place the remainder of the primary batter - about 1 1/2 cups - and all other
ingredients in the ABM in the order presented and press start. After final
kneading turn off machine and allow dough to rise until doubled in bulk,
about 2 - 2 1/2 hours. Punch down and allow to double in bulk a second time
about another 2 hours.

FOR A LOAF
When second proofing is done, remove the dough from the ABM, form into a
loaf, place into a greased 9x5 inch bread pan and allow to double in bulk.
Bake at 375 degrees for about 25 to 30 minutes.

FOR BAGUETTES
When second proofing is done, remove the dough from the ABM and divide it in
half. Form into two 15 inch loaves and place in baguette pans or on a cookie
sheet, whichever is your preference. Allow loaves to double in bulk. Slash
diagonally several times and bake at 400 degrees for about 18 to 20 minutes.


For a crisper crust, just before placing the baguettes in the oven spray them
with cold water. Then spray them every three minutes for nine minutes.


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