Easy Wheat Sourdough Bread (Abm) |
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Prep Time: 60 Minutes Cook Time: 2880 Minutes |
Ready In: 2940 Minutes Servings: 4 |
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This recipe goes along with Easy wheat sourdough starter. Directions are included for the sponge and the dough. Good Luck :) Dough is to be mixed in a bread machine. Ingredients:
1 cup sourdough starter |
3/4 cup warm water |
2 cups flour |
1 1/4 cups proofed sourdough starter |
1 cup water |
3 tablespoons powdered milk |
1 tablespoon lemon juice |
1/4 cup instant potato flakes |
1/4 cup white whole wheat flour |
3 3/4 cups bread flour |
2 tablespoons sugar |
3 tablespoons butter (oil is fine) |
2 teaspoons salt |
Directions:
1. FOR THE SPONGE. (This will make the proofed sourdough starter.).
2. 1 cup starter, 3/4 cup water & 2 cups flour.
3. Mix the starter with the flour & water.
4. Set aside and let sit 4-8 hours or overnight in the refrigerator.
5. Let proceed till it expands 3 times it's original size.
6. FOR THE DOUGH.
7. Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
8. Let the bread machine mix, kneed and do the first rise.
9. Remove at beep to lightly floured surface.
10. Divide dough into 2 equal portions.
11. Pat each dough portion out into a flat circle.
12. Gently stretch and fold the left side over the middle, then the right over the middle.
13. Like folding a letter.
14. Shape, always keeping the folded side on the bottom.
15. Spray pan with pam & then place shaped dough into pans.
16. Spray the tops and cover with plastic wrap.
17. Refrigerate over night.
18. Take out in the morning and let them finish rising at room temperature.
19. They should be light.
20. Don't rush the rising or your bread will be dense.
21. Bake at 350 until done, about 30 minutes.
22. If your bread is browning too fast, tent with aluminum foil.
23. The bread is done when internal temperature reaches 210.
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