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Monday, 12 January 2015

Sourdough Bread Dough in the Bread Machine

Further to my post on the Sourdough Starter for the bread machine here is the basic recipe for the  plain white bread dough which is made in the bread machine, shaped by hand and then popped into the oven.  I tend to make my dough and then cook in the oven in any event as  I amm not too clever at kneading with my hands being arthritic.

"Sourdough is tempermental and the bread can vary from batch to batch because the sourdough starter is left open to colllect wild yeasts.  In addition the dough may require varying amounts of liquid because the starter also absorbs varying amounts of liquid from the air.  Be patient watch the dough as the bread machine kneads it and add a splash of water or a tablespoon of flour as necessary.  A traditional French Sourdough loaf is made without sugar or fat. We have included  a small amount of each - sugar to encourage the yeast to ferment and butter so that the bread does not turn stale and hard too quickly.  Purists can omit both"

For 1lb loaf

Sourdough sponge

65ml (2 1/2 fl oz) Sourdough starter
4 tablespoon of water
95g (3 1/2 oz) bread flour

For the Bread

5 tablespoons water
2 tsp sugar
1 tablespoons butter
185g (6 1/2 oz) bread flour
1 tsp salt
1 1/2 tsp yeast

For 1 1/2lb Loaf

Sourdough sponge

120ml (4 fl oz) sourdough starter
6 tablespoons water
150g (5oz) bread flour

For the Bread

7 1/2 tablespoons water
1 tablespoons sugar
1 12 tablespoons butter
270g (10 oz) bread flour
1 1/2 tsp salt
2 1/4 tsp yeast

Egg Wash for both loaves (Optional)

1 egg beaten with a fork
2 tsp water

Method

At least 12 hours before baking make the sourdough sponge by combining the sourdough starter, water and flour.  Stir and leave in a warm place overnight.

When you re ready to bake put the sourdough sponge and all the bread ingredients in the bread pan in the machine in the order suggested by your bread machine instructions.  Set for dough and press start.  You may need to adjust the liquid or flour slightly depending on the water content of your sourdough starter.

When dough is ready punch it down on  lightly floured board.  Let it rest a few minutes.  Sprinkle cornmea (polenta) on a baking sheet shape the dough into a round and put on the baking sheet.  Cover and let rise in  warm place for one hour.

Combine the egg and water if using and brush over the top of the dough.  With a sharp knife make three slashes in the top of the bread.  Place in  preheated oven 190 degrees C/375 degrees F/ Gas mark 5 and bake until the top is golden brown 30 to 50 minutes.

Take from the new bread machine book by Marjie Lambert.

I will see how I get on with this , but I may well try other recipes as well.

Catch you soon

Pattypan

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