Sour Dough Bread Recipe

Bread made of sour dough
submitted by sumit at ifood.tv

Summary

Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Flour1 Cup (16 tbs), sifted
 Cold water1 Cup (16 tbs)
 Sugar1 Tablespoon
 Flour5 Cup (80 tbs), sifted
 Salt1 Tablespoon
 Water1 Cup (16 tbs) (105-15° F)
 Active dry yeast1 Tablespoon (1 Package)
 Sour dough starter1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 801 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.31 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1461.5 mg60.9%

Total Carbohydrates 168 g56.1%

Dietary Fiber 5.9 g23.4%

Sugars 6.3 g

Protein 22 g43.7%

Vitamin A 0% Vitamin C 0.02%

Calcium 3.3% Iron 51.9%

*Based on a 2000 Calorie diet

Directions

Prepare starter at least 2 days before you plan to use it.
Mix flour and water until smooth in a 1-quart bowl or glass jar; add sugar and stir until dissolved.
Cover loosely and let stand in a warm (about 80° F.), draft-free place until fermented (mixture will be bubbly and smell sour); stir from time to time during fermentation.
For the bread, sift flour with salt and sugar and set aside.
Pour warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Mix in starter, then flour, a little at a time, working last bit in with your hands.
Knead on a lightly floured board until elastic, 8-10 minutes.
Shape into a ball, place in a greased bowl, and turn to grease all over.
Cover with cloth and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Punch down, knead lightly 1-2 minutes, and divide in half.
Shape into 2 round or long, tapering loaves and arrange 3" apart on a lightly floured baking sheet.
Cover and let rise until nearly doubled in bulk.
Toward end of rising, preheat oven to 400° F.
Brush tops of loaves with cold water and, if you like, make a diagonal 1/4" deep slash the length of loaf with a sharp knife.
Bake with a shallow pan half full of hot water on shelf below loaves 35-40 minutes until well browned and hollow sounding when tapped.
Cool on wire racks before cutting.
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