Title: Sourdough Bread #5
Categories: Breadmaker
Yield: 1 Loaf
| 1 1/4 | c | Sourdough starter |
| 1/2 | c | Water |
| 3 | c | Bread flour |
| 1 | tb | Olive oil |
| 2 | tb | Sugar |
| 1 | ts | Salt |
| 2 | ts | Yeast |
Set starter out on counter and bring to room temperature. Feed as you
normally do and allow to become foamy and active. This will take 8 to 12
hours. Place all ingredients in the machine and set on dough cycle. Remove
dough and squeeze out gases. Cover with a damp towel and let it rest for 20
or 30 minutes. Sprinkle corn meal on a board and shape dough into two
cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in a
special "baguette pan". Cover again with the damp towel and put in the
refrigerator for 12 to 24 hours. Take dough out of the refrigerator,
sprinkle with water, and let it sit out until the loaves are fully risen.
Spray again with water then bake at 375~ for 30 minutes or until brown and
crusty. If you want a really crusty bread, spray the loaf with water every
five minutes while baking.