bread machine sourdough sandwich bread 6-23-11
Against the grain but great bread
I’m just a home cook that likes to make bread, great tasting if I can manage. I’ve been back into
sourdough for a few months; starter is Carl Griffith’s 1847 reconstituted from some I’d dried a
few years back. I’ve been using my bread machine to make the dough. It’s just basic sourdough,
water, salt, starter and flour. Best sandwich bread I’ve ever made.
1 cup bottled water
1 teaspoon salt [I use Himalayan pink sea salt]
1 cup sourdough 100 % hydration
3 cups bread flour [I use Bouncer]
Use dough cycle [mine takes one and a half hours]
Put dough into an oiled one gallon ziploc bag and refrigerate over night.
The next day allow the dough come to room temp for a hour or so.
Place dough on surface that has been oiled, spray dough with oil, spread dough out gently and
fold a few times. Dough will tighten up.
Shape into a boule or whatever.
I place the boule in a round casserole dish that had parchment paper pressed into it and paper
oiled with Pam type spray. Cover with oiled cling wrap and let rise in warm place. Mine takes
about 4-5 hours to rise. Leave boule in the casserole dish. I slashed the top with a plus sign.
Bake covered on a pizza stone at 450 F for 15 minutes. As a cover I use the bottom from an old
pressure cooker that is 6 inches deep. Remove cover and bake at 350 F until browned to your
satisfaction. I went only 15 minutes [30 total] as I didn’t want a real dark crust for the
sandwiches. The crumb is moist and fine textured with great taste and slices well with a bow
knife.
Earl
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Date: 06/21/2011
Owner: Earl
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