Sourdough French Bread #4 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: Bread flour,
1 cup: Starter, at room temp.
1/2 tbsp: Yeast, I use Fermipan or Red Star
1 tbsp: Sugar,
1 tsp: Salt,
1/2 cup: Tepid water, between 80 and 90 F
Directions:
I take the starter out of the fridge 4 to 8 hours before I plan to
start the bread. I feed it, then let it come up to room temp as it is
digesting the feeding (1/2 cup A.P. Flour and 1/2 cup water). To
start the bread, I measure everything but the water into the machine,
set it for French Bread, and turn it on. I then drizzle the water
into the machine slowly while it is running. That allows me to stop
before 1/2 cup is added, should the flour have absorbed a lot of
humidity from the air. For an extra crispy crust, I spray the dough
lightly with water during the final rise (after the loaf-forming
stage) and slash the top if Im in the mood for a fancy look.
Rye Variation
Substitute 1/2 cup rye for 1/4 cup bread flour. Add 1 tsp caraway
seed. May need a Tbs or so extra water.
Sourdough Starter
This starter is from the Food Processor Bread Book by the Editors of
Consumer Guide. Published in 1980 by Simon and Schuster. ISBN
0-671-25201-1. I have been using and abusing this starter for years.
1 cup warm water 1 package active dry yeast 1/2 cup instant nonfat
dry milk solids 1/2 cup unflavored natural yogurt 1 1/2 cups all
purpose flour
1. Combine water and yeast in large glass bowl, crock or other
non-metallic container. Stir to dissolve yeast.
2. Add dry milk and yogurt to yeast mixture. Beat with whisk until
blended. Add flour and beat until smooth.
3. Cover bowl tightly*. Let stand in warm place (85F) until starter
has developed a sour aroma and is bubbly, 24 to 36 hours. Stir
occasionally.
4. Keep starter tightly covered in refrigerator. *
5. To use, stir and pour off as much as recipe requires. Replenish
remaining starter by blending in equal parts of flour and milk*. Cover
tightly and let stand at room temperature until bubbly. Refrigerate.
Starter should be used and replenished every two weeks.*
In case you are wondering about those asterisks. Those are places
where I have learned to depart from the stated instructions. BY NO
MEANS, should you ever store your starter tightly covered! This is a
great way to end up spending at least an hour cleaning your fridge. I
keep the starter in an old instant coffee jar which has had the
cardboard liner removed from the lid.
This leaves a bit of a space when you screw down the lid for gas to
escape. Even so, I dont screw down the lid all that tightly. I dont
waste bread flour on the starter, all purpose is fine. I also have
given up feeding milk to the starter, though I occasionally use whey
leftover from making yogurt cheese. I have left this starter in the
fridge unfed for up to six months and found only an inch of booze on
the top that smells like cheap sherry. I generally stir that down
with a dishwasher-safe plastic chopsticks and feed the beast. By next
morning it is happily bubbling and ready to use. You will note that I
feed first and then use. That way the starter can be doing something
while its coming up to room temperature, which is the best
temperature to use it.
Source from luhu.jp
start the bread. I feed it, then let it come up to room temp as it is
digesting the feeding (1/2 cup A.P. Flour and 1/2 cup water). To
start the bread, I measure everything but the water into the machine,
set it for French Bread, and turn it on. I then drizzle the water
into the machine slowly while it is running. That allows me to stop
before 1/2 cup is added, should the flour have absorbed a lot of
humidity from the air. For an extra crispy crust, I spray the dough
lightly with water during the final rise (after the loaf-forming
stage) and slash the top if Im in the mood for a fancy look.
Rye Variation
Substitute 1/2 cup rye for 1/4 cup bread flour. Add 1 tsp caraway
seed. May need a Tbs or so extra water.
Sourdough Starter
This starter is from the Food Processor Bread Book by the Editors of
Consumer Guide. Published in 1980 by Simon and Schuster. ISBN
0-671-25201-1. I have been using and abusing this starter for years.
1 cup warm water 1 package active dry yeast 1/2 cup instant nonfat
dry milk solids 1/2 cup unflavored natural yogurt 1 1/2 cups all
purpose flour
1. Combine water and yeast in large glass bowl, crock or other
non-metallic container. Stir to dissolve yeast.
2. Add dry milk and yogurt to yeast mixture. Beat with whisk until
blended. Add flour and beat until smooth.
3. Cover bowl tightly*. Let stand in warm place (85F) until starter
has developed a sour aroma and is bubbly, 24 to 36 hours. Stir
occasionally.
4. Keep starter tightly covered in refrigerator. *
5. To use, stir and pour off as much as recipe requires. Replenish
remaining starter by blending in equal parts of flour and milk*. Cover
tightly and let stand at room temperature until bubbly. Refrigerate.
Starter should be used and replenished every two weeks.*
In case you are wondering about those asterisks. Those are places
where I have learned to depart from the stated instructions. BY NO
MEANS, should you ever store your starter tightly covered! This is a
great way to end up spending at least an hour cleaning your fridge. I
keep the starter in an old instant coffee jar which has had the
cardboard liner removed from the lid.
This leaves a bit of a space when you screw down the lid for gas to
escape. Even so, I dont screw down the lid all that tightly. I dont
waste bread flour on the starter, all purpose is fine. I also have
given up feeding milk to the starter, though I occasionally use whey
leftover from making yogurt cheese. I have left this starter in the
fridge unfed for up to six months and found only an inch of booze on
the top that smells like cheap sherry. I generally stir that down
with a dishwasher-safe plastic chopsticks and feed the beast. By next
morning it is happily bubbling and ready to use. You will note that I
feed first and then use. That way the starter can be doing something
while its coming up to room temperature, which is the best
temperature to use it.
Source from luhu.jp
Tags
: breads