Rustic Sourdough Breadwith Starter Recipes
RUSTIC SOURDOUGH BREAD WITH STARTER
From starting your starter to finishing off your bread, this is a one and a half day process-worth every minute!
Provided by Diana Adcock
Categories Sourdough Breads
Time P1DT3h30m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- In a measuring cup combine the warm water and potato flakes.
- In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock).
- Whisk in the potato water.
- Whisk in the flour until mixture is smooth.
- Cover with a loose lid or a large kitchen towel. DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode.
- Set aside on your counter and leave it alone for 24 hours.
- Next morning.
- In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
- Give it a good whisk and let stand for 5 minutes.
- Whisk egg in a small bowl or measuring cup.
- Add starter to the bowl of your KA mixer-whisk well.
- To the yeast mixture add the egg, oil and 2 cups of flour.
- Give that a good whisk to get it somewhat smooth.
- Attach dough hook and turn mixer on to 1 or 2 (low speed).
- Add one cup of flour and kneed for 2-3 minutes.
- Add another cup of flour and kneed for 2-3 minutes.
- Add 1/2 cup of flour and kneed for 4-5 minutes.
- You will want your dough to to be tacky but not sticky-by that I mean you want your dough to "just" pull away from the side of your mixing bowl.
- Turn out onto a lightly floured board or counter.
- Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
- Turn into a large oiled bowl, turning once to cover ball entirely.
- Let rise 1 and 1/2 hours, or until double in bulk.
- Punch down and divide dough in half.
- Shape dough into whatever form you wish.
- I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal.
- Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
- Slash tops with a razor blade or VERY sharp knife.
- Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
- Remove from oven and place on a wire rack to cool for 5 minutes.
- Remove bread from pans/sheets and let cool on wire rack.
Nutrition Facts : Calories 1572.2, Fat 35.5, SaturatedFat 6.7, Cholesterol 103.4, Sodium 152.1, Carbohydrate 266.3, Fiber 10.7, Sugar 21.5, Protein 42.9
RUSTIC COUNTRY SOURDOUGH BREAD
This bread taste so good and so easy to make. You let your Kitchen Aide do all the work. The crust is nice and crispy and the inside is perfect. You can make loaves of bread or dinner rolls. Hope you enjoy.
Provided by Nimz_
Categories Sourdough Breads
Time 3h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggs in warm water and let sit for about 10-15 minutes.
- Warm the KA bowl by filling with hot water, dumping it out and towel dry.
- Dissolve the yeast in water in your KA mixing bowl.
- Let stand 5 minutes.
- On speed 1, stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour.
- Gradually add remaining flour or enough that the dough will separate from the sides of the mixing bowl. This should take about 8 minutes.
- Place in a well-greased bowl, turning to grease top.
- Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
- Punch dough down; divide in half and shape each half into a loaf. (These also can be make into dinner rolls.).
- Place loaves in greased 9x5x3 inch loaf pans.
- Brush top with oil.
- Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
- Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans and brush with melted butter.
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