Sour Dough Bread

Recipe for

Sour Dough Bread

 AMOUNT:  1 loaf

Ingredients:

1 1/3 C	Lukewarm water divided
1 C	Sourdough starter
1 t	Active dry or instant yeast
3 2/3 C	Bread flour
½ t	Coarse salt
1 ½ T	Cold milk
1 ½ T	Olive oil

Directions:

1.        place 1 C water, sourdough starter, yeast, and flour in bowl and stir until moisten

2.        mix the dough for 6 minutes

3.        let rest for 20 minutes

4.        add salt and mix or 2 minutes

5.        place milk, oil and remaining water in small bowl and stir

6.        add liquid to dough slowly

7.        mix for 4 minutes

8.        cover for 2-2 ½ hours until double

9.        place dough on floured surface and form into a rough oval, then put dough on parchment paper 12 x 16

10.     cover and let rest 20 minutes

11.     shape 8 x 10 inch oval 1 ½ inch thick

12.     dimple dough every 2 inches,  sprinkle with flour and cover for 2 hours

13.     place baking stone on lowest rack in a 500° oven for 20 minutes before baking bread

14.     spritz the over with a spray bottle and close door

15.     slide dough on parchment paper onto baking stone

16.     reduce to 450° spritz oven 2 more times

17.     after 15 minutes remove parchment paper and bake another 5 minutes, flip and bake another 5

18.     bread should sound hollow when done

Recipe for

Sour Dough Bread

 AMOUNT:  1 loaf

Ingredients:

1 1/3 C	Lukewarm water divided
1 C	Sourdough starter
1 t	Active dry or instant yeast
3 2/3 C	Bread flour
½ t	Coarse salt
1 ½ T	Cold milk
1 ½ T	Olive oil

Directions:

1.        place 1 C water, sourdough starter, yeast, and flour in bowl and stir until moisten

2.        mix the dough for 6 minutes

3.        let rest for 20 minutes

4.        add salt and mix or 2 minutes

5.        place milk, oil and remaining water in small bowl and stir

6.        add liquid to dough slowly

7.        mix for 4 minutes

8.        cover for 2-2 ½ hours until double

9.        place dough on floured surface and form into a rough oval, then put dough on parchment paper 12 x 16

10.     cover and let rest 20 minutes

11.     shape 8 x 10 inch oval 1 ½ inch thick

12.     dimple dough every 2 inches,  sprinkle with flour and cover for 2 hours

13.     place baking stone on lowest rack in a 500° oven for 20 minutes before baking bread

14.     spritz the over with a spray bottle and close door

15.     slide dough on parchment paper onto baking stone

16.     reduce to 450° spritz oven 2 more times

17.     after 15 minutes remove parchment paper and bake another 5 minutes, flip and bake another 5

18.     bread should sound hollow when done