Sourdough Bread(Bob's)

* Exported from MasterCook *

SOURDOUGH BREAD (BOB'S)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c Flour (all-purpose or bread)
1 tb Buckwheat flour
1 tb Bran
1 pk Yeast (1 Tbsp)
2 c Sourdough starter
2 3/4 c Warm (105-115 F) water
1 tb Malt extract, powdered &
-unflavored
2 ts Salt

Make a yeast sponge by mixing the starter with 1 cup
warm water and 1 1/4 cups flour. Cover the bowl with a
towel and place in a warm spot for 24 hours. At that
time, stir down the sponge and put 1/2 of it back into
a jar and store in the fridge for your next baking.

To make the bread: mix the yeast with 1 1/2 cups of
warm water and allow to proof for 10 minutes. (Note: I
sometimes use a mixture of beer and water to proof the
yeast in, as it adds to the flavor of the bread.) Add
the yeast mixture to the sponge, add the buckwheat
flour, bran, malt extract, and salt. Mix well, then
add the flour a cup at a time to form a soft dough.
(Note: the 6 cups includes the 1 1/4 cups used in the
sponge, so you will be adding 4 1/2 to 5 cups to make
the dough) After adding 3-4 cups, turn the dough out
on a floured surface and knead for 12 minutes adding
the rest of the flour as the dough gets sticky. The
dough should be soft and elastic, add only enough
flour to get to this point where the dough is no
longer sticky. (Note: malt extract can be found at
stores selling home-brewing and wine making supplies
as well as some health food stores.)

Place the dough in an oiled bowl and turn to coat; let
rise in a warm spot until doubled in bulk. Punch down
the dough, remove from the bowl and knead for a couple
of minutes. Let the dough rest for 5-10 minutes, then
cut in half and shape into 2 oval loaves.

Cover the loaves with a towel and let rise until
doubled or more (1-2 hours). Allow the dough to rise
in a cool spot for several hours to develop more of
the sourdough flavor.

Bake the bread in a preheated 400 F oven for 15
minutes, then lower the heat to 350 F for the next
15-20 minutes. Then reduce the oven to 325 F for the
final 15-25 minutes until the loaves are done. This
lowering of the heat attempts to duplicate the falling
heat in a baker's wood fired oven. Test the loaves
for doneness by rapping on the bottoms, it is done
when it sounds hollow. Cool on a rack before storing
(if it lasts long enough to store!)



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