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Sunday, September 19, 2010

Sourest Sourdough Bread Recipe



This recipe is for the Sourest Sourdough Starter from a previous post. I know the sourdough purists will be angst because yeast is used in both the starter and the recipe but I'm more concerned about taste, and this starter produces one of the best tasting loafs of bread of all the starters I've used.











 Ingredients

1 cup starter
½ cup water
2 ½ - 3 cups all purpose flour*
1 tablespoon sugar
1 tablespoon extra virgin olive oil (EVOO)
1 teaspoon salt
1 package (2 1/4 teaspoon) yeast
2 tablespoons of powdered buttermilk or 1 tablespoon of powdered milk
1 tablespoon shorting

*The consistency of your starter will determine the amount of flour used. If your starter is watery you’ll need to add more flour to your recipe (you can also add more flour to your starter so it’s not so watery). You’re trying to produce a somewhat dry dough. Too wet and it will stick to everything including your hands.

Directions - By Hand

Mix starter, water, sugar, EVOO and yeast (and powdered milk if using) and allow to sit for 10 minutes.

Add flour and salt and mix well.

Knead dough by hand on a floured surface about 8-10 minutes.

You're trying to produce an elastic workable dough. If the dough is too wet (sticking to everything) add more flour. If too dry add more water. If needed add flour/water 1 tablespoon at a time until desired consistency is achieved.

Grease a large glass/ceramic/plastic 4 qt bowl with EVOO and place dough in bowl and turn over once, coating the dough with the oil. Cover with damp cloth and set on counter. Allow dough to double in size (about 1 hour).

Punch down dough.

Grease a bread pan with shorting.

Put dough into bread pan and cover with damp towel until the dough doubles in size (approx. 45 minutes).

Cook at 325 degrees F for 30 minutes.

Remove from oven and bread pan (bread and pan will be HOT  I use clean oven mitts on both hands to handle hot bread and even when I cut it hot) and place on wire rack to cool.

Directions - Bread Maker

Add ingredients to the pan of the bread maker in the order of the manufactures instructions.

It is important to check the dough. Reach in after the kneading cycle has run for 5 minutes and if the dough sticks to your fingers (KEEP YOUR FINGERS AWAY FROM THE KNEADING BLADE!) it is too wet and you'll need to add more flour. If your bread maker is whining (this is the clutch system built in to the machine) it is too dry and you will have to add more water. If needed add flour/water 1 tablespoon at a time until desired consistency is achieved.

Grease a bread pan with shorting.

*Put dough into bread pan and cover with damp towel until the dough doubles in size (approx. 45 minutes) or just place in your oven w/o the cloth.

Cook at 325 degrees F for 30 minutes.

Remove from oven and bread pan (bread and pan will be HOT - I use clean oven mitts on both hands to handle hot bread) and place bread on wire rack to cool.

* I only use my bread maker to knead the dough as I do not like the shape of the loaf produced nor the fact I have to remove the kneading arm from the finished loaf of bread. You are more then welcome to leave the dough in your bread maker to be cooked.

1 comment:

  1. Last week I placed a cup of starter in the fridge and kept a cup on the counter feeding daily and giving away a few starters. Then Thursday I was busy and meant to feed the starter on the counter but forgot. Then Friday I was busy all day and again didn't feed the starter. On Saturday I checked and the starter was very watery so I mixed it well and removed a cup, discarded the rest, and added a half cup of flour to thicken it a bit. After letting it sit a couple of hours I made a large braided loaf of bread and several dozen fried bread balls (recipe to come in a future post). This was the BEST sourdough bread to come from my kitchen!

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