Monday, July 6, 2009
Extra sour - sour dough
I shared the cheese recipe so I thought I would share the bread that we find is a perfect companion. This also makes great cheese toast. I feed my starter every friday, so if you get a container to me by Thursday you could be baking this soon.
1 c "fed" sourdough starter
1 1/2 c lukewarm water
2 1/4 tsp salt
1 Tbsp sugar (optional)
5 c all purpose flour
Pour the starter into a large mixing bowl and add the water with 3 c of flour. Beat vigorously. Cover with plastic wrap and set aside to rest at cool room temp. (68 to 70 degrees) for 4 hours.
Then refrigerate overnight, or about 12 hours.
Add the remaining ingredients, kneading to form a smooth, soft dough. Place in a lightly greased bowl, cover, adn let it rise for about 5 hours.
Divide the dough in half and shape into 2 loaves ( I shape mine into rounds). Place onto a baking sheet, cover, and let it rise till doubled 2 to 3 hours.
Slash the tops and bake in pre-heated oven of 425 degrees for 30 min or until golden brown. Remove from the oven, and cool on a rack.