King arthur - sourdough bread with yeast
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King arthur - sourdough bread with yeast
  Sourdough    Bread  
Last updated 6/12/2012 12:46:15 AM. Recipe ID 6434. Report a problem with this recipe.
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      Title: King arthur - sourdough bread with yeast
 Categories: Breads
      Yield: 6 Servings
 
  1 1/2 c  Lukewarm water
      1 tb Sugar
      1 tb (or packet) active dry yeast
      1 c  Sourdough starter
  5 1/2 c  (to 6 1/2 cups) King Arthur
           -All-Purpose Flour
      1 tb Salt
      1 tb Vegetable oil
 
  "Many recipes for sourdough breads include some active dry yeast to
  spped up the process, the sourdough starter included mainly for
  flavor. We recommend beginning sourdough bakers start with this bread
  before moving on to the Classic Sourdough Bread which follows. This
  version makes a quicker loaf with a slightly different texture and
  taste, and is a good introduction to the sourdough process."
  
  cornmeal to sprinkle on baking pans
  
  Making the Sponge:  In a large mixing bowl, dissolve the sugar and
  yeast in the warm water.  Let this sit for 10 minutes or so until
  bubbly. Add the starter and stir. Gradually add 3 cups of flour,
  stirring until well mixed and smooth.
  
  Cover this sponge and set it aside in a warm, draft-free place for 4
  to 5 hours.
  
  Making the Dough:  Stir down the sponge.  Stir in 1 cup of flour, the
  salt and oil.  Gradually add flour until the dough no longer sticks
  to the sides of the bowl.
  
  Turn the dough out onto a lightly floured board and knead for 3 to 4
  minutes.  Let the dough rest while you clean and grease your bowl.
  Continue kneading another 3 or 4 minutes or until the dough is smooth
  and elastic. Add only enough flour to the board to keep the dough
  from sticking. Place dough in the greased bowl and let rise until
  doubled in bulk, 1 to
        2    hours.
  
  Shaping & Baking:  Knock down the dough and shape it into two long
  French- or Italian-style loaves.  Place them on a cornmeal-sprinkled
  baking sheet and let them rise for another 1 to 1 1/2 hours.
  
  Toward the end of the rising period, place a baking pan on the oven
  bottom (or on the lowest rack) and preheat your oven to 450 degrees.
  
  Just before baking, slash the tops diagonally every couple of inches,
  about 1/4" deep, and brush with cold water.
  
  Pour 2 or 3 cups of water into the pan, put the loaves on the rack
  above the steaming water, and bake for about 25 minutes.
  
  The crust will be very hard when you remove the bread, but in 5
  minutes it will be soft and chewy.  To make the crust crisp and
  chewy, turn the oven off and leave the bread inside for an additional
  5 minutes.
  
  From:  King Arthur Flour Posted 




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Recipe ID 6434 (Apr 03, 2005)

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