rustic sourdough bread/with starter recipe

michelle 'FLAME' kelley

By
@flameswithinice

Ok, lets talk sour dough. after playing for days with different recipes on starter and sour dough this is what my husband, lover of sourdough bread deems just a pinch worthy. lol funny how I have been turning to him on this recipe. this is my own and is really easy to set up and make. like other sour dough bread it begins with a starter so lets start there. if you don't see it in the ingredients please add 1 cup potato flakes to your starter mix when starting the process. i have submitted a fix for this error but have not seen the fix added as of yet.


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Comments:

Serves:

16

Prep:

3 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

STARTER

2 c
warm water
2 tsp
sugar or honey
1 c
potato flakes
1 Tbsp
(or packet) active dry yeast
2 c
King Arthur unbleached all-purpose flour

BREAD

1 c
"fed" sourdough starter
1 1/2 c
lukewarm water
2 tsp
instant yeast
2 1/2 tsp
salt
5 c
unbleached all-purpose flour or bread flour

Directions Step-By-Step

1
Starter:Pour the water into a 3- to 4-quart glass or ceramic container or bowl, and add dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you'll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop "wild" characteristics and flavors.

The mixture will begin to bubble and brew almost immediately. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter. no metal! wood,glass or plastic bowls and or spoons for this batter as metal will break down the yeast and it will not work right.
2
you will want to feed the beast (as my children say) one 1/2 cup of flakes,and flour and 1/4 cup of warm water. mix well with a wooden or plastic spoon and separate the amount you will need and store the rest in a air tight none glass container(as this will breath and need room to expand). remember to release the air every day for the first few days as to insure no messes in the fridge from the beast getting out. let batter rest for 30min after feeding as not to over work the batter.
3
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes. punch down and let sit 15 min to rest,
3) Gently divide the dough in half; it'll deflate somewhat.
4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
4
the crust is very hard. i found by brushing with warm water and butter before and during baking it softens the crust. remember to place three splits along top of loaves before baking other wise crust will crack and split . you can sprinkle dried onion or sesame seed on crust before baking. for add flavor. for a onion sourdough sprinkle 1/4 cup dehydrated onion in dough while mixing.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Healthy