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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 1 |
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This is a great starter recipe for sourdough bread. Ingredients:
3 c. of white bread flour |
2 c. of proofed sourdough starter |
1 tbsp. of butter |
1 tbsp. of sugar |
1/2 c. of milk |
1 tsp. of salt |
Directions:
1. First you need to mease out your 2 cups of starter culture, it must be proofed: In order to proof, I usually start with 1 cup of my starter and stir into it equal parts of fthe lour and the warm water (for this recipe, 1 1/2 cups of each would be more than enough).
2. Now let mixture sit, covered loosely, for approx. 8 to 12 hours- the longer it sits, the sourer the flavor will be.
3. Then at this point, measure out the 2 cups required for your recipe, and return leftover starter to refrigerator for next time.
4. Next you can pour starter into mixing bowl.
5. Then melt butter (microwave works well).
6. Add milk to the butter and warm briefly (85 degrees F).
7. Now add the salt and sugar, stir until dissolved.
8. Next youcan add this mixture to the culture and mix well.
9. You want to now add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by had.
10. You are going to turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
11. Then you can pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
12. Now place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
13. When your dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
14. Next you need to preheat oven to 375 degrees F.
15. Then bake for 10 minutes, then reduce heat to 350 degrees F and bake an approx. 30 to 40 minutes (baking time varies according to your oven and your personal taste-some like a darker crustier bread than others).
16. Now remove the loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
17. Serve while still hot.
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