*  Exported from  MasterCook II  *

                             Sourdough Bread

Recipe By     : Adventures in Sourdough Cooking & Baking by Chas D Wilford
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads: Yeast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Primary Batter:
   1      c             Sourdough starter
   1      c             Water -- 85 F
   1 1/2  c             Flour
                        Dough:
   1 1/2  c             Primary batter
     1/4  c             Milk
   1      tb            Butter
   1      tb            Sugar
   3      c             Unbleached all-purpose flour
     1/2  ts            Salt

Primary Batter:

Combine the starter, water, and flour in a bowl large enough to allow
for some expansion of the batter. Mix well with a whisk, cover with
Saran Wrap and allow to stand 12 to 24 hours until the batter has
completely fermented. The longer the proofing period the more sour
the final product will be. After this proofing period, remove 1 cup
of the batter and return it to your jar of sourdough starter. Put the
starter jar back in the fridge.

Dough:

Place the remainder of the primary batter--about 1-1/2 cups--and all
other ingredients in the ABM in the order presented and press start.
After final kneading turn off machine and allow dough to rise until
doubled in bulk, about 2 to 2-1/2 hours. Punch down and allow to
double in bulk a second time about another 2 hours.

For A Loaf:

When 2nd proofing is done, remove the dough from the ABM, form into a
loaf, place into a greased 9x5" bread pan and allow to double in
bulk. Bake at 375 F for about 25 to 30 minutes.

For Baguettes:

When 2nd proofing is done, remove the dough from the ABM and divide
it in half. Form into two 15" loaves and place in baguette pans or on
a cookie sheet, whichever is your preference. Allow loaves to double
in bulk. Slash diagonally several times and bake at 400 F for about
18 to 20 minutes.

For a crisper crust, just before placing the baguettes in the oven
spray them with cold water. Then spray them every 3 minutes for
9 minutes.


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