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B M Sour Sourdough
B M Sour Sourdough
Ingredients
- Serving Size : 1
- 1 1/4 cups sourdough starter
- 1/2 cup water
- 3 cups bread flour
- 1 tablespoon margarine – melted
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 2 teaspoons yeast
Method
- I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle.
- When the cycle is complete, leave the dough in the pan for 3 to 4 more hours.
- Remove dough and squeeze out gases.
- Cover with a damp towel and let it rest for 20 or 30 minutes.
- Sprinkle corn meal on a board and shape dough into two cylindrical loaves.
- Place loaves on a cornmeal covered baking sheet.
- Cover again with the damp towel and allow to rise for another two hours.
- At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better).
- Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours.
- Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty.
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Sourdough Bread Recipe:I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle Continue Reading →