Sourdough bread (bob's)
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Sourdough bread (bob's)
  Sourdough    Bread  
Last updated 6/12/2012 1:23:41 AM. Recipe ID 56868. Report a problem with this recipe.
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      Title: Sourdough bread (bob's)
 Categories: Breads
      Yield: 2 Lg loaves
 
      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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Recipe ID 56868 (Apr 03, 2005)

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