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Sour Dough Bread
by
Jodie Hemmer
Текущий рейтинг: 4.0
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%20and%20place%20it%20in%20a%20warm%20area.%20Let%20it%20develop%202-5%20days,%20stirring%20once%20a%20day%20due%20to%20the%20separation%20that%20will%20occur.%20When%20bubbling%20has%20subsided%20and%20a%20sour%20aroma%20has%20developed,%20stir%20once%20more%20and%20refrigerate%20until%20ready%20to%20use.%3C/p%3E%3Cp%3ESour%20Dough%20Bread%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3E1%C2%BD%20cups%20lukewarm%20water%20(100%CB%9A%20F)4%20tsp.%20active%20dry%20or%20instant%20yeast%3C/p%3E%3Cp%3E1%20tbsp.%20honey%3C/p%3E%3Cp%3E1%20cup%20sourdough%20starter%3C/p%3E%3Cp%3E5%C2%BD-6%20cups%20bread%20flour,%20plus%20more%20as%20needed%3C/p%3E%3Cp%3E1%20tbsp.%20unsalted%20butter,%20melted%3C/p%3E%3Cp%3E2%20large%20eggs,%20at%20room%20temperature%3C/p%3E%3Cp%3E2%C2%BD%20tsp.%20salt%3C/p%3E%3Cp%3E1%20tbsp.%20bread%20flour%20mixed%20with%201%20tbsp.%20yellow%20cornmeal%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3EIn%20the%20bowl%20of%20an%20electric%20mixer%20fitted,%20whisk%20together%20the%20water,%20yeast,%20honey,%20and%20sourdough%20starter%20just%20until%20smooth.%20Cover%20with%20plastic%20wrap%20and%20let%20stand%20at%20room%20temperature%20until%20slightly%20increased%20in%20bulk%20and%20bubbly,%20about%201%20hour.%3C/p%3E%3Cp%3EWith%20the%20flat%20beater%20attached%20to%20the%20mixer%20and%20the%20mixer%20on%20low%20speed,%20mix%20in%203%20cups%20of%20the%20flour,%20the%20butter,%20eggs%20and%20salt.%20Increase%20the%20speed%20to%20medium-low%20and%20mix%20until%20smooth,%20about%201%20minute.%20Add%20in%202%20more%20cups%20of%20the%20flour%20and%20beat%20for%202%20minutes.%3C/p%3E%3Cp%3ESwitch%20to%20the%20dough%20hook.%20With%20the%20mixer%20on%20low%20speed,%20add%20the%20remaining%20flour,%20%C2%BC%20cup%20at%20a%20time,%20until%20a%20very%20soft%20dough%20forms%20that%20pulls%20away%20from%20the%20sides%20of%20the%20bowl.%20Knead%20on%20low%20speed,%20adding%20a%20tablespoon%20of%20flour%20if%20the%20dough%20begins%20to%20stick,%20until%20the%20dough%20is%20smooth%20and%20elastic,%20tacky%20but%20not%20sticky,%20about%206%20minutes.%3C/p%3E%3Cp%3EForm%20the%20dough%20into%20a%20ball%20and%20transfer%20to%20a%20lightly%20oiled%20bowl,%20turning%20once%20to%20coat.%20Cover%20loosely%20with%20plastic%20wrap%20and%20let%20rise%20until%20doubled%20in%20bulk,%20about%201%C2%BD-2%20hours.%3C/p%3E%3Cp%3ELine%20a%20baking%20sheet%20with%20parchment%20paper%20or%20a%20silicone%20baking%20mat.%20Sprinkle%20generously%20with%20the%20flour-cornmeal%20mixture.%20Turn%20the%20dough%20out%20onto%20a%20lightly%20floured%20work%20surface.%20Divide%20the%20dough%20into%20two%20equal%20portions%20and%20form%20each%20into%20a%20tight,%20oval%20loaf.%20Place%20the%20loaves%20on%20the%20prepared%20baking%20sheet,%20several%20inches%20apart.%20Sprinkle%20the%20tops%20with%20flour%20and%20gently%20rub%20in.%20Cover%20loosely%20with%20plastic%20wrap%20and%20let%20rise%20in%20the%20refrigerator,%208-12%20hours.%3C/p%3E%3Cp%3EPlace%20a%20baking%20stone%20on%20the%20lowest%20oven%20rack%20and%20preheat%20the%20oven%20to%20450%CB%9A%20F.%20(If%20you%20don't%20have%20a%20baking%20stone,%20use%20an%20overturned%20baking%20sheet.)%20Using%20a%20thin%20sharp%20knife,%20make%20three%20slash%20marks%20over%20the%20top%20of%20each%20loaf.%20Place%20the%20baking%20sheet%20on%20the%20heated%20baking%20stone%20and%20bake%20for%2010%20minutes.%20Reduce%20the%20oven%20temperature%20to%20400%CB%9A%20F%20and%20continue%20to%20bake%20until%20the%20loaves%20are%20golden%20brown,%2025-30%20minutes%20more.%20Let%20cool%20completely%20on%20a%20wire%20rack%20before%20slicing%20and%20serving.%3C/p%3E){kind=link}