BEST BREAD MACHINE SOURDOUGH

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This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A "San Francisco" sourdough starter is appropriate for this recipe.

Provided by todgeimer

Categories     Sourdough Breads

Time 3h15m

Yield 1 Two Pound Loaf, 10 serving(s)

Number Of Ingredients 7

1 cup sourdough starter, you must have a starter available
3/4 cup water, warm about 110F
1 tablespoon sugar
1 tablespoon active dry yeast (not rapid rise yeast)
3 cups bread flour
3 tablespoons oil
2 teaspoons salt

Steps:

  • Put first 4 ingredients in bread machine and stir gently. (yes, this works...).
  • Let sit for about 10 minutes. Starter should start to bubble a little.
  • Add flour, then spread oil and salt evenly over the flour.
  • Select basic course or following custom settings if your bread maker has them:.
  • Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
  • Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
  • See directions for making a starter or order a starter online.
  • Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.

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