EASY WHEAT SOURDOUGH BREAD (ABM)
This recipe goes along with Easy wheat sourdough starter. Directions are included for the sponge and the dough. Good Luck :) Dough is to be mixed in a bread machine.
Provided by Diana in KS
Categories Sourdough Breads
Time P2DT1h
Yield 2 loaves
Number Of Ingredients 13
Steps:
- FOR THE SPONGE. (This will make the proofed sourdough starter.).
- 1 cup starter, 3/4 cup water & 2 cups flour.
- Mix the starter with the flour & water.
- Set aside and let sit 4-8 hours or overnight in the refrigerator.
- Let proceed till it expands 3 times it's original size.
- FOR THE DOUGH.
- Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
- Let the bread machine mix, kneed and do the first rise.
- Remove at beep to lightly floured surface.
- Divide dough into 2 equal portions.
- Pat each dough portion out into a flat circle.
- Gently stretch and fold the left side over the middle, then the right over the middle.
- Like folding a letter.
- Shape, always keeping the folded side on the bottom.
- Spray pan with pam & then place shaped dough into pans.
- Spray the tops and cover with plastic wrap.
- Refrigerate over night.
- Take out in the morning and let them finish rising at room temperature.
- They should be light.
- Don't rush the rising or your bread will be dense.
- Bake at 350 until done, about 30 minutes.
- If your bread is browning too fast, tent with aluminum foil.
- The bread is done when internal temperature reaches 210.
Nutrition Facts : Calories 1643.1, Fat 24.3, SaturatedFat 13.6, Cholesterol 57.4, Sodium 2511.3, Carbohydrate 307.9, Fiber 12, Sugar 18.6, Protein 43
LANDBROT - WHEAT SOURDOUGH BREAD
Steps:
- Gather the ingredients.
- Usually, we keep our sourdough starter at 100 percent or higher hydration. That means when we feed it we add flour and water to make a pancake batter thick batter. To start this bread, take a half a cup or so of sourdough culture and add flour until the batter is very stiff.
- Add the flour to an active culture, that is, one that has been recently fed and did not just come out of the refrigerator. Make a stiff dough.
- Cover (we like to cover with plastic wrap) and leave out on the counter for 4 to 6 hours.
- Use 3 tablespoons of the freshened, sourdough culture and add the 1/2 cup water and 1 1/2 cups (total) flours in a bowl and stir until smooth. Cover this dough and keep it on the counter for about 12 hours.
- The next day, add 2 3/4 cups water, 3 cups plus 2 tablespoons whole-wheat flour and 2 1/2 cups minus 2 tablespoons white flour to a large mixing bowl and stir until all of the flour is wet. Cover and let this dough "autolyse" for 20 minutes to 1 hour.
- Sprinkle the salt over the dough and add the "levain" in several pieces. Mix for 2 to 3 minutes in a mixer or 5 minutes by hand. The dough is very loose. Cover.
- Bulk fermentation is about 2 1/2 hours at room temperature. During this time, you will fold the dough 2 times.
- To fold, turn the dough out on a well-floured board. Fold in thirds (like a letter) horizontally, then stretch the dough and fold in thirds vertically ( folding step by step here ).
- The bread dough now weighs about 3 1/2 pounds. You may make smaller loaves out of it, but we made 1 large loaf for the photos.
- Form the dough into a loose, round shape. Place, seam-side down, into a well-floured proofing basket or an oiled and floured bowl. Our bowl was well-floured but not oiled, and the dough stuck and deflated a bit more than I wanted.
- Cover the bread loosely, without the cover touching the dough. A cardboard box would work well.
- Let this dough rise 2 to 2 1/2 hours at room temperature.
- About an hour before baking, preheat your oven to 440 F with a baking stone if you have it and prepare the oven for steam. ( This bread can also bake without steam, when necessary.)
- Sprinkle parchment paper , which is placed on the back of a cookie sheet or on a baker's peel, with flour or cornmeal or semolina. Unmold the dough from the proofing basket onto the parchment. The dough is still very wet and sticky so try your best not to deflate it.
- Quickly shove the baking sheet into the oven or, using the parchment paper, move the dough onto the baking stone. Use steam for baking, as described here.
- Bake for fifteen minutes, then lower the temperature to 420 F and bake until done, about 60 to 75 minutes more. Test the bread with an instant-read thermometer and make sure that it has an internal temperature of at least 195 F.
- Let the bread cool for several hours on a rack. The longer the bread sits, the more intense its flavor will be. You may freeze this bread.
- Enjoy!
Nutrition Facts : Calories 160 kcal, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, Sodium 390 mg, Sugar 0 g, Fat 1 g, ServingSize 1 large loaf (serves 20), UnsaturatedFat 0 g
100% WHOLE WHEAT BREAD (ABM)
I wanted 100% which is light and fluffy so I started tinkering away and this is the recipe I got. I really love it and it's easy-peasy, lemon-sqeasy as my kids would say. As a result, I've retired my 50-50 bread. Hopefully s
Provided by Chef Mommy 6
Categories Yeast Breads
Time 3h40m
Yield 12 slices, 1 serving(s)
Number Of Ingredients 8
Steps:
- Microwave buttermilk for 30secs to a minute so it's lukewarm.
- Add all ingredients to breadmachine in the order listed.
- Select 1.5 lbs loaf
- NOTE: Due to difference in moisture content of flour you may want to watch bread mixture to ensure the right consistency. If the mixture is too dry add one tablespoon of buttermilk and a time & if it's too wet add a tablespoon of flour at a time. Make sure the buttermilk or flour is completely incorporated before adjusting again.
Nutrition Facts : Calories 2154.8, Fat 56.1, SaturatedFat 13.3, Cholesterol 381.8, Sodium 2711, Carbohydrate 366.6, Fiber 44, Sugar 83.3, Protein 76.1
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