BM Sour Sourdough Recipe

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BM Sour Sourdough Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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BM Sour Sourdough

 

Ingredients

1 1/4 cup sourdough starter
1/2 cup water
3 cup bread flour
1 tbsp melted margarine
2 tbsp sugar
1 1/2 tsp salt
2 tsp yeast



 

Preparation

This basic recipe was from Anna Ellis (DMSD70C). I substituted oil
for the margarine and with some experimentation, came up with this
technique: Put all ingredients in the B/M and set on the dough cycle.
When the cycle is complete, leave the dough in the pan for 3 to 4
more hours. Remove dough and squeeze out gases. Cover with a damp
towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn
meal on a board and shape dough into two cylindrical loaves. Place
loaves on a cornmeal covered baking sheet. Cover again with the damp
towel and allow to rise for another two hours. At the end of two
hours, refrigerate the dough, still covered, for at least 12 hours
(the longer the better). Take dough out of the refer, sprinkle with
water, and let it sit out for 4 hours. Sprinkle again with water then
bake at 375 for 30 minutes or until brown and crusty.

 

 

Servings: 1

 

 

 

 


 

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