Sourdough bread 2
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
*Whole Wheat Flour, 1.125 cup (remove)*Flour, white, 6.25 cup (remove)Water, tap, 2.125 cup (8 fl oz) (remove)*Sourdough Starter, .65 cup (remove)Salt, 1 tsp
put about 3/4 of the flour in a mixing bowl with all the other ingredients and whisk till smooth. Add more flour until difficult to stir, toss out onto a floured counter and kneed the rest of the flour in.
Knead the dough for about 10 minutes. At this point the dough should pass the 'windowpane test.' (you take a small ball of dough and stretch it out till you can see light through it without the dough tearing) If it doesn't, kneed another 5 minutes.
Once the dough is kneaded, divide it into two pieces and lightly round them. Cover the dough and let it rest for 30 minutes.
Once the dough has rested, form it into boules. If you have them, put the dough into bannetons. Otherwise, just flour the loaves, put them on a baking sheet and cover them with plastic wrap. Allow to rise until at least doubled in size.
Preheat your oven to 375F (190C). If you have baking stones in your oven, this will take about 45 minutes. Put the loaves in.
After about 15 minutes, rotate the bread. I like to move the loaf from the top rack to the bottom, the one on the bottom to the top, and rotate the bread so the part that faced the back of the oven now faces the front. This helps bread bake evenly in an oven that is not evenly hot. After another 15 minutes, check to see if the bread is done. You can tap the bottom of the loaf, or use a chef's thermometer to make sure the bread is between 190 and 205F (88 to 96 C). Cool the bread on a wire rack, slice and enjoy!
Serving Size: makes about 2 loaves with 12 slices each
Number of Servings: 24
Recipe submitted by SparkPeople user SPAZWRITER.
Knead the dough for about 10 minutes. At this point the dough should pass the 'windowpane test.' (you take a small ball of dough and stretch it out till you can see light through it without the dough tearing) If it doesn't, kneed another 5 minutes.
Once the dough is kneaded, divide it into two pieces and lightly round them. Cover the dough and let it rest for 30 minutes.
Once the dough has rested, form it into boules. If you have them, put the dough into bannetons. Otherwise, just flour the loaves, put them on a baking sheet and cover them with plastic wrap. Allow to rise until at least doubled in size.
Preheat your oven to 375F (190C). If you have baking stones in your oven, this will take about 45 minutes. Put the loaves in.
After about 15 minutes, rotate the bread. I like to move the loaf from the top rack to the bottom, the one on the bottom to the top, and rotate the bread so the part that faced the back of the oven now faces the front. This helps bread bake evenly in an oven that is not evenly hot. After another 15 minutes, check to see if the bread is done. You can tap the bottom of the loaf, or use a chef's thermometer to make sure the bread is between 190 and 205F (88 to 96 C). Cool the bread on a wire rack, slice and enjoy!
Serving Size: makes about 2 loaves with 12 slices each
Number of Servings: 24
Recipe submitted by SparkPeople user SPAZWRITER.
Nutritional Info Amount Per Serving
- Calories: 146.8
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 98.0 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 1.6 g
- Protein: 4.4 g
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