San Francisco-style Sourdough Bread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I make a double recipe so I can freeze one if it's still not eaten for later date. Got this from internet and use it now all the time. For a bread machine, but you talented breadmakers can adapt. Ingredients:
1-1/4 cup sourdough starter |
2 tbsp milk |
1-1/4 cup warm water |
3 cups bread flour |
1 tbsp sugar |
3/4 tsp salt |
1 tsp active dry yeast or bread machine yeast |
cornmeal |
Directions:
1. Measure sourdough starter cold
2. Bring to room temperature
3. Add the ingredients according to your bread machine directions
4. Select dough cycle
5. When cycle is complete, remove dough,
6. Punch down
7. Cover and let rest 10 minutes
8. On a lightly floured surface, shape dough into a ball.
9. Place on a lightly greased sheet sprinkled with cornmeal
10. Flatten slightly to form an 8 round loaf
11. Using a very sharp knife make several 1/4 inch deep cuts across top
12. Cover and let rise in warm place for 30-45 minutes or until nearly doubled
13. Lightly brush top with water
14. Bake in 400 oven for 20-30 minutes or until bread sounds hollow when tapped lightly
15. Remove from baking sheet
16. Cool on wire rack
17. Makes 1 (1-1/2 pound loaf)
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