Sourdough french bread for breadmaker
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Sourdough french bread for breadmaker
  Sourdough    French    Bread    Breadmaker  
Last updated 6/12/2012 1:23:41 AM. Recipe ID 56883. Report a problem with this recipe.
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      Title: Sourdough french bread for breadmaker
 Categories: Breads, Breadmaker
      Yield: 16 Servings
 
    1/2 tb Yeast
  2 1/4 c  Flour, bread
      1 c  Sourdough starter; room temp
      1 tb Sugar
      1 ts Salt
    1/2 c  Water; tepid
 
  Put all ingredients except the water into the machine. Set it for
  french bread and start it. Slowly drizzle the water into the machine
  while it is running. Stop adding water when the dough forms a rough
  ball that cleans the sides of the pan. There should be no wet slime
  under the paddle. Let it knead for a while. The dough should get
  smooth and satiny. Touch the dough ball. It's okay if it barely
  sticks to your finger and feels tacky, but you finger should come
  away clean. This dough, not having any fat or oil is always just a
  hair stickier than normal white bread. It should not feel too dry. If
  it is dry, add a few drops of water. Close the lid and let it do its
  thing. After the loaf shaping stage you may mist the dough lightly
  with water to give it a crispier crust.
  
  Rye variation: substitute 1/2 cup rye flour for 1/2 cup bread flour.
  Add 1 tsp caraway seed.
  
  Note: Feed the starter and let it stand at room temp at least 4 hours
  before starting the bread (usually over night) Store starter in the
  fridge when not in daily use. I feed it with 1/2 cup all purpose
  flour and 1/2 cup water.
  
  Tested in DAK R2D2.  Sylvia's comments: I wanted some sourdough
  loaves to take to work for a party, and used this one. I shaped the
  dough into 4 long ropes, which by the time they finished rising were
  bigger than I wanted. :(  I baked them in a 350 oven for 20 minutes
  with a pan of hot water on the bottom rack to get a good crisp crust,
  then flipped them over and baked another 10 minutes to get the bottom
  crisp too. Came out great!
  
  Posted on GT Cookbook echo by Joyce Monschein, 3-04-92
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005
 




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Recipe ID 56883 (Apr 03, 2005)

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