Sour Sourdough - ABM
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sourdough starter
|
* |
| ½ | cup |
water
|
|
| 3 | cups |
bread flour
|
|
| 1 | tablespoon |
margarine
melted |
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | teaspoons |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sourdough starter
|
* |
| 118 | ml |
water
|
|
| 7.1E+2 | ml |
bread flour
|
|
| 15 | ml |
margarine
melted |
|
| 3E+1 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 1E+1 | ml |
yeast, active dry
|
|
Directions
Put all ingredients in the B/M and set on the dough cycle.
When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better).
Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty.
