Almost Mad Sourdough
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:
- 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)
- 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)
- Place in a greased bowl, turn once to oil surface, and cover. Allow to rise until doubled in volume.
- 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.
- 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.
- 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.
Posted on April 18, 2013, in Baked Goods and tagged bread. Bookmark the permalink. Leave a comment.
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