Doc's Sourgough 3 Recipe

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Doc's Sourgough 3 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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Doc's Sourgough 3

 

Ingredients

1 cup sourdough starter
1 cup water
1 cup milk skim
1 tbsp canola oil
1 oz yeast, active 1 pkt
1/4 cup honey
4 cup bread flour
2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup oat bran, dry
1/4 cup wheat bran
1 tbsp sugar
1 tsp salt
1 tsp baking soda



 

Preparation

The night before mix starter and 1 1/4 C flour and all water, and
place in warm draft free place. Next morning mix yeast and 1 T sugar
with 3 T warm water and set aside until foamy. Mix oil and warm milk
and stir in yeast. Add honey, 1 C flour, and wheat germ, wheat bran,
oat bran. Sprinkle sugar, salt, and baking soda over mixture, gently
press into dough and mix lightly. Allow to stand from 30 to 50 min
until mixture is bubly. Add flour until dough cannot be stirred, then
place on floured board and kneed 100 times or until silky mixutre is
developed. Form into 1 1 1/2# loaf, place in well-greased loaf pan,
9x3 1/2, and bake at 400 for 20 min. Reduce to 325 and bake 20 min
longer till done. Remove from pans and place on rack to cool. butter
top of loaves to prevent too much crust.

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Servings: 40

 

 

 

 


 

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