Title: B/m "Sour" Sourdough
Categories: Bread Ethnic
Yield: 1 Servings
| 1 1/4 | c | Sourdough starter |
| 1/2 | c | Water |
| 3 | c | Bread flour |
| 1 | tb | Melted margarine |
| 2 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 2 | ts | Yeast |
This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the
margarine and with some experimentation, came up with this technique: Put
all ingredients in the B/M and set on the dough cycle. When the cycle is
complete, leave the dough in the pan for 3 to 4 more hours. Remove dough
and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30
minutes minutes. Sprinkle corn meal on a board and shape dough into two
cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover
again with the damp towel and allow to rise for another two hours. At the
end of two hours, refrigerate the dough, still covered, for at least 12
hours (the longer the better). Take dough out of the refer, sprinkle with
water, and let it sit out for 4 hours. Sprinkle again with water then bake
at 375 for 30 minutes or until brown and crusty.