Sourdough french bread #4
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Sourdough french bread #4
  Sourdough    French    Bread  
Last updated 6/12/2012 1:23:41 AM. Recipe ID 56882. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Sourdough french bread #4
 Categories: Breads
      Yield: 6 Servings
 
  2 1/4 c  Bread flour
      1 c  Starter, at room temp.
    1/2 tb Yeast (I use Fermipan or Red
           -Star)
      1 tb Sugar
      1 ts Salt
    1/2 c  Tepid water (between 80 and
           -90 F)
 
  I take the starter out of the fridge 4 to 8 hours before I plan to
  start the bread. I feed it, then let it come up to room temp as it is
  digesting the feeding (1/2 cup A.P. Flour and 1/2 cup water). To
  start the bread, I measure everything but the water into the machine,
  set it for French Bread, and turn it on. I then drizzle the water
  into the machine slowly while it is running. That allows me to stop
  before 1/2 cup is added, should the flour have absorbed a lot of
  humidity from the air. For an extra crispy crust, I spray the dough
  lightly with water during the final rise (after the loaf-forming
  stage) and slash the top if I'm in the mood for a fancy look.
  
  Rye Variation
  
  Substitute 1/2 cup rye for 1/4 cup bread flour. Add 1 tsp caraway
  seed. May need a Tbs or so extra water.
  
  Sourdough Starter
  
  This starter is from the Food Processor Bread Book by the Editors of
  Consumer Guide. Published in 1980 by Simon and Schuster. ISBN
  0-671-25201-1. I have been using and abusing this starter for years.
  
  1 cup warm water 1 package active dry yeast 1/2 cup instant nonfat
  dry milk solids 1/2 cup unflavored natural yogurt 1 1/2 cups all
  purpose flour
  
  1. Combine water and yeast in large glass bowl, crock or other
  non-metallic container. Stir to dissolve yeast.
  
  2. Add dry milk and yogurt to yeast mixture. Beat with whisk until
  blended. Add flour and beat until smooth.
  
  3. Cover bowl tightly*. Let stand in warm place (85F) until starter
  has developed a sour aroma and is bubbly, 24 to 36 hours. Stir
  occasionally.
  
  4. Keep starter tightly covered in refrigerator. *
  
  5. To use, stir and pour off as much as recipe requires. Replenish
  remaining starter by blending in equal parts of flour and milk*. Cover
  tightly and let stand at room temperature until bubbly. Refrigerate.
  Starter should be used and replenished every two weeks.*
  
  In case you are wondering about those asterisks. Those are places
  where I have learned to depart from the stated instructions. BY NO
  MEANS, should you ever store your starter tightly covered! This is a
  great way to end up spending at least an hour cleaning your fridge. I
  keep the starter in an old instant coffee jar which has had the
  cardboard liner removed from the lid.
  
  This leaves a bit of a space when you screw down the lid for gas to
  escape. Even so, I don't screw down the lid all that tightly. I don't
  waste bread flour on the starter, all purpose is fine. I also have
  given up feeding milk to the starter, though I occasionally use whey
  leftover from making yogurt cheese. I have left this starter in the
  fridge unfed for up to six months and found only an inch of booze on
  the top that smells like cheap sherry. I generally stir that down
  with a dishwasher-safe plastic chopsticks and feed the beast. By next
  morning it is happily bubbling and ready to use. You will note that I
  feed first and then use. That way the starter can be doing something
  while it's coming up to room temperature, which is the best
  temperature to use it.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 56882 (Apr 03, 2005)

[an error occurred while processing this directive]