Sourdough Bread II The Best Recipes

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Monday, July 18, 2022

Sourdough Bread II

"Takes three to 5 days to make this awesome tasting bread. It competitors San Francisco's Sourdough!"

Ingredients :

2 1/four teaspoons active dry yeast
half of cup heat water (a hundred and ten stages F/forty five tiers C)
2 cups bread flour
2 cups warm water
1 tablespoon white sugar
1 teaspoon salt
2 1/4 teaspoons energetic dry yeast
1/2 cup warm water (one hundred ten levels F/45 tiers C)
1 half cups sourdough starter
2 teaspoons white sugar
1 1/2 teaspoons salt
1 half teaspoons baking soda
five half cups bread flour
1 tablespoon butter, melted

Instructions :

Prep : 30M	Cook : 30M	Ready in : 4H40M

In a medium bowl, dissolve 2 1/four teaspoons yeast in half of cup heat water. Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt. Beat easy with rotary beater. Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 instances a day. Cover at night to save you drying.
In a huge bowl, dissolve 2 1/4 teaspoons yeast in half of cup heat water. Blend in starter batter, 2 teaspoons sugar, and 1 half teaspoons salt. Add three 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes. Cover, and permit upward push till double in bulk.
Mix soda with last flour; steadily mix into risen dough, including sufficient to make the dough stiff. Turn out onto a floured board, and knead 8 to ten minutes. Shape into one large or 2 medium loaves, and region on a gently greased baking sheet. With a pointy knife, make diagonal cuts across top of dough. Let rise till double.
Bake at 400 stages F (205 stages C). Remove medium loaves after 35 to forty minutes, big loaf after forty to forty five minutes. Brush with melted butter and permit cool before serving.

Notes :

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