Sourdough Bread Also Known As Grandma Angelitas Bread Recipes

GRANDMA'S SOURDOUGH BREAD

Steps:

• Soften yeast in warm beer. Blend in 2 cups of the flour, Grandma's starter, sugar, butter and salt. Combine 1 cup of the flour and the baking soda; stir into flour-yeast mixture.
• Stir in as much of the remaining flour as you can with a wooden spoon. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 8 minutes total).
• Place in greased non metallic bowl; turn once. Cover; let rise till double in size, 1 to 1 1/2 hours. Punch down; divide dough in half. Cover; let rest 10 minutes.
• Shape into two oblong or round loaves.
• Place on greased baking sheet which has been sprinkled with yellow corn meal. Cover; let rise till almost double in size, about 1 hour. brush with a little water. Make diagonal slashes across tops of the loaves.
• Twenty minutes before rising is complete pre-heat oven to 375 degrees.
• Bake in the oven at 375 degrees for 30 to 35 minutes.

SOURDOUGH BREAD (ALSO KNOWN AS GRANDMA ANGELITAS BREAD)

Steps:

• Remove 1 cup starter and keep in fridge for the next time you wish to make 4 loaves.
• Add remaining ingredients in the order listed.
• Use only enough flour to make the dough easy to handle.
• Knead on floured surface until the dough is smooth and elastic.
• Let rise in a greased bowl, keep in a warm place, cover it, until about doubled. Knead again and divide into 4 equal parts.
• Shape each loaf into a 9" round & place in 9" greased cake pans.
• Let rise again.
• Bake in 375°F oven for approx 45 minutes or until done (loaf sounds hollow when you tap on it and it should be golden brown).

ALTAMURA STYLE SOURDOUGH BREAD

Steps:

• Build the stiff levain and let it double-to-triple in size.
• Mix all of the dough ingredients, including the ripe stiff levain, until they're incorporated.
• Scrape the dough out onto a clean surface, and slap and fold the dough for about 7 minutes to develop the gluten. See this video for reference.
• Transfer the dough to a clean container, cover, and let it double in size over the next 4-6 hours. You can continue to develop the gluten with coil folding or a lamination if you wish.
• Scrape out the dough onto a floured surface and prehape it into a ball. Cover and let it rest and have a final proof for about 1 hour.
• Thirty minutes before the end of the final proof, begin preheating your oven to 500F with a round baking vessel inside. You can also bake the bread on a stone with a steam system or an upside-down roaster pan as a lid.
• Shape your dough in the high form as in this video, or the low form, which is like a boule.
• Load the dough into your baking vessel and drop the temperature to 480F.
• Bake 25 minutes at 480F covered and another 10-15 minutes at 450F uncovered.
• The internal temperature of the bread should be over 205F when finished baking.