B/M "Sour" Sourdough

* Exported from MasterCook *

B/M "SOUR" SOURDOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Ethnic
Sourdough

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ellis DTXT63A
1 1/4 cups Sourdough starter
1/2 cup Water
3 cups Bread flour
1 tablespoon Margarine -- melted
2 tablespoons Sugar
1 1/2 teaspoons Salt
2 teaspoons Yeast

This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the
margarine and with some experimentation, came up with this technique: Put all
ingredients in the B/M and set on the dough cycle.
When the cycle is complete, leave the dough in the pan for 3 to 4 more hours.
Remove dough and squeeze out gases. Cover with a damp towel and let it rest for
20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into
two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover
again with the damp towel and allow to rise for another two hours. At the end
of two hours, refrigerate the dough, still covered, for at least 12 hours (the
longer the better). Take dough out of the refer, sprinkle with water, and let
it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30
minutes or until brown and crusty.

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