Almost Mad Sourdough

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Almost Mad Sourdough

Ingredients:

  • 4-6 cups unbleached AP flour
  • 2 1/2 teaspoons salt
  • 1 tablespoon quick/rapid rise yeast
  • 1/2 teaspoon sour salt
  • 3 tablespoons honey
  • 1 cup warm milk
  • 2 tablespoons olive oil, softened
  • 1 1/2 cups sourdough starter (see HERE for instructions)
  • 2 large eggs (one for dough-one for egg wash)
  • Sea salt or Kosher Salt

Directions:

  1. In a large bowl, combine 1 cup flour, salt, and dry yeast. Stir in milk, honey, softened butter and 1 lightly beaten egg. Add starter and sour salt. Mix in flour gradually. Dough should be still be sticky. ((Not glob to your fingers sticky)
  2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Yes, you read that right. Is necessary to obtain the proper texture of your baked bread. Or let your machine do the work for you. 5-10 minutes in a large mixer (Kitchenaid or Cuisinart stand)
  3. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise until doubled in volume.
  4. Punch down, and let rest 15 minutes. Shape into two loaves. (Round or oblong for artisan loaves or use greased loaf pans) Place on a greased sheet pan. Allow to rise 30 minutes to an hour or until doubled.
  5. Score the loaves, diagonal, lengthwise, crosswise, hashtag; whatever you like. Brush egg wash over tops of loaves and sprinkle tops with a little Sea or Kosher Salt.
  6. Bake at 400 degrees F (190 degrees C) for 25-30 minutes, or till done golden brown. Sift a small amount of flour on loaves for that beautiful sourdough finishing touch.

**NOTE- Sourdough starter takes around two weeks to prepare for use. The link to the blog Yumarama.com is a very concise set of instructions on preparing a starter. I wish I had found this before I started mine. Much easier and More understandable. For family here in town, I can save you the time of starting your own by sharing the starter I ladle off every other day or so to prevent a sourdough starter takeover.

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Posted on April 18, 2013, in Baked Goods and tagged . Bookmark the permalink. Leave a comment.

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