Sourdough Bread
by:
This recipe gives you the option of using the mixed method both a sourdough starter and commercial yeast. The sourdough starter provides flavon while the yeast provides plenty of rise. If you prefen you can just use the starter Makes: one 8-cup loaf, 2 baguettes, 1 boule, or 1 bâtard
ingredients
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serves: 1
5 cups flour
1 1/2 cups water
2 cups expanded sourdough starter
1/4 teaspoon active dry yeast (proofed in 1 tablespoon barely warm water and 1 tablespoon flour, if using mixed method)
1 teaspoon salt
Nutrition Facts
Sourdough Bread
Servings Per Recipe: 1
Amount per Serving
Calories: 2278
- Total Fat: 6.2 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 2400.3 mg
- Total Carbs: 477.3 g
- Dietary Fiber: 17.1 g
- Sugars: 1.7 g
- Protein: 65 g
preparation
1. Add the starter to the flour.
2. Pour the water over the mixture.
3. (Mixed method only) Add the proofed yeast to the mixture.
4. Mix the ingredients until all the flour is moistened. Cover with a moist towel or plastic wrap and let rest for 20 minutes.
5. Knead by hand for about 12 minutes or with a stand mixer for about 7 minutes, or until the dough passes the windowpane test.
6. Cover the dough with plastic wrap and let rise at room temperature for about 8 hours, depending on the strength of the starter, or until doubled in volume. Shape the dough. Proof and bake until golden brown.
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comments
Mommy_loves_to_cook
September 9, 2011