SOURDOUGH BREAD
Sourdough bread without using a starter. The yogurt does it. It makes a very tasty loaf of bread. One of our favorites.
Provided by Barb G.
Categories Sourdough Breads
Time 3h15m
Yield 1 loaf bread
Number Of Ingredients 8
Steps:
- Do not use delay bake opition with this recipe.
- Bake on french bread cycle.
- Have water between 70 and 80 degrees.
- Add all ingredients in order listed.
- Make an hole in flour for yeast, don't let yeast touch water.
Nutrition Facts : Calories 1737.1, Fat 16.3, SaturatedFat 8.1, Cholesterol 33, Sodium 3681.8, Carbohydrate 337.9, Fiber 13.6, Sugar 23.5, Protein 53.8
SOURDOUGH BREAD
Make and share this Sourdough Bread recipe from Food.com.
Provided by Dan Churchill
Categories Breads
Time P1DT50m
Yield 1 Loaf
Number Of Ingredients 4
Steps:
- In a large mixing bowl combine the sourdough starter with 1/2 a cup water and 1/2 cup flour. Cover and let stand overnight or for 12 hours at room temperature.
- Transfer to the bowl of a stand mixer fitted with the dough hook attachment. Add the remaining water to the bowl, dissolving the previous days mix before gradually adding the remaining flour. Mix until smooth and well combined. Transfer to a lightly oiled large bowl, cover with a clean towel and let the dough rest for 30 minutes to 4 hours.
- Once the dough has risen, sprinkle in salt and then start to kneed. Grab the dough from one end, lift it up and fold it over on top of itself. Turn the dough 90 degrees and repeat the action for another 4 minutes. Place dough back in the bowl, allow to rest for 30 minutes and repeat process 4 more times.
- The dough should now be light and fluffy, spin the dough on itself tucking the edges overlapping underneath creating a lovely circular strong dough.
- Place a tea towel inside a bowl, dust with flour and transfer to a fridge and leave for overnight.
- In the morning turn your oven to the highest temperature and place a medium dutch oven inside to heat for 20 minutes. Remove your dough from the fridge, bring to room temperature before turning into hot dutch oven. Slice two parallel lines 1 1/2 inches from each other.
- Cover pot with lid and bake for 20 minutes before lowering temperature to 450 F, removing lid and cooking for another 25-30 minutes or until crust is deeply browned. Allow to cool at least 15-20 minutes before serving.
Nutrition Facts : Calories 2517.2, Fat 6.9, SaturatedFat 1.1, Sodium 14016.1, Carbohydrate 527.4, Fiber 18.7, Sugar 2.1, Protein 71.4
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