Subj : Sourdough Bread
To   : All
From : Ben Collver
Date : Sun Jun 04 2023 11:37:17

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sourdough Bread
 Categories: Breads, Sourdough
      Yield: 1 Loaf

MMMMM---------------------------BREAD--------------------------------
      2 c  Sponge; (proofed starter)
      3 c  Unbleached flour
      2 tb Olive oil or softened butter
      4 ts Sugar
      2 ts Salt

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Cold water
      1 ts Corn starch

  First, let's talk about leftover sponge. You should have some. The
  leftover sponge is your starter for next time: Put it into the jar,
  and give it a fresh feed of a half-cup each of flour and warm water.
  Keep it in the fridge as above; you'll have starter again next time.

  Now, for the recipe:

  To the sponge, add the sugar, salt, and oil (the oil is optional--you
  can use softened butter instead, or no oil at all). Mix well, then
  knead in the flour a half-cup at a time. Knead in enough flour to
  make a good, flexible bread dough. You can do this with an electric
  mixer, a bread machine on "dough cycle," or a food processor. You can
  also do it with a big bowl and your bare hands.

  Keep in mind that flour amounts are approximate; flour varies in
  absorbency, and your sponge can vary in wetness. Use your judgement;
  treat it like ordinary white or french bread dough. Trust your hands
  and eyes more than the recipe, always.

  Let the dough rise in a warm place, in a bowl covered loosely with a
  towel (if you're using a bread machine's dough cycle, let it rise in
  the machine). Note that sourdough rises more slowly than yeast bread;
  my starter takes about an hour or so, but some starters take much
  longer. Let the dough double in bulk, just like yeast-bread dough.
  When a finger poked into the top of the dough creates a pit that
  doesn't "heal" (spring back), you've got a risen dough.

  Punch the dough down and knead it a little more. Make a loaf and
  place it on a baking sheet (lightly greased or sprinkled with
  cornmeal). Slit the top if you like, and cover the loaf with a paper
  towel and place it in a warm place to rise again, until doubled in
  bulk.

  Place the pan with the loaf in your oven, and then turn your oven to
  350 degree Farenheit and bake the bread for 30-45 minutes. Do not
  preheat the oven. The loaf is done when the crust is brown and the
  bottom sounds hollow when thumped with a wooden spoon. Turn the loaf
  out onto a cooling rack or a towel and let it cool for an hour before
  slicing.

  And that's that. If you double the recipe for two big two-pound
  loaves of bread, the total price tag will be less than a dollar.

  Glaze:

  NOTE: This is a typical mixture that professional bakers use to get
  that characteristic sheen on breads. I keep this mixture in my
  refrigerator to use on all the breads I bake.

  In a small saucepan, with a small whisk, stir together water and corn
  starch. Heat mixture to a gentle boil. Stir, reduce heat, until
  mixture thickens and is translucent. Cool. Brush on loaf about 10
  minutes before baking is finished and again 3 minutes before bread is
  completely done.

  Source: http://whatscookingamerica.net/Bread/FrenchSourDough.htm

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