BASIC SOURDOUGH BREAD - 1, 2, 3 METHOD
This is a simple recipe of 1 part by weight starter, 2 parts by weight water and 3 parts by weight flour. Salt is 2% of the flour weight or 0.06 parts by weight. This recipe can be enriched for sandwich bread or buns easily by using milk instead of water and adding sugar and oil. This makes two 1 lb loaves. To make 2 medium loaves, increase ingredients by 50 %. This recipe as written can also make 1 large, 2 lb loaf free-standing or in a 9" x 5" loaf pan. Flo is a pretty french lady on another site who developed the 1-2-3 formula.
Provided by Red_Apple_Guy
Categories Sourdough Breads
Time 6h35m
Yield 2 1 lb or small loaves, 18 serving(s)
Number Of Ingredients 6
Steps:
- Starter Sponge: Add starter to the water and wisk together. Add flour, mix well, cover and let sit at room temperature (70 to 75F) until doubled in volume (6 hours or overnight).
- Dough: Wisk starter sponge into the water and add enough flour to make a thin batter. Wisk to aerate dough, forming some bubbles. Add the rest of the flour and mix well to incorporate.
- Cover the bowl and let rest for 20 minutes to 30 minutes.
- Add salt and knead for 8 minutes. Cover and let rest 5 minutes.
- Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.
- Place in oiled container (straight sided is best) and mark the point on the container when the dough is doubled.
- Let rise in 75 to 80 F area for 1 hour.
- Stretch and fold the dough for the second time.
- Let rise in 75 to 80 F area for 1 more hour or until doubled in volume (total time may be 3 hours).
- Remove dough and divide into 2 pieces weighing 1 lb each and one piece the size of a ping-pong ball.
- Form smooth balls as a pre-shape and rest covered for 10 minutes.
- Shape into batards or torpedo or boule shapes. If resistant to stretching, let rest for 5 to 10 min and repeat.
- Place loaves on a parchment covered cloth folded to support all sides of each loaf and cover with oiled plastic.
- Place the small piece of dough in a small, straight-sided glass and mark doubled volume point with tape or marker or rubber band.
- Preheat oven to 425 F and add a cast iron skillet near the bottom of the oven to preheat as well.
- Let rise until 1 1/2 times the original volume. Watch the small piece as a guide.
- Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass.
- Score the loaves with a double edged razor blade.
- Place parchment paper and loaves in the oven and using a flat baking sheet or a peel.
- Bake for 12 minutes and rotate pan for even cooking.
- Bake for 15 to 20 more minutes until browned or 205 F internal temp Cool on rack.
BASIC SOURDOUGH BREAD
Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine can be used to prepare the dough, if you like. Prep time does not include proofing time for starter.
Provided by Donna M.
Categories Sourdough Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
- Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
- At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
- Pour starter into mixing bowl.
- Melt butter (microwave works well).
- Add milk to butter and warm briefly (85 degrees F).
- Add the salt and sugar, stir until dissolved.
- Add this mixture to the culture and mix well.
- Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
- Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
- Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
- Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
- When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
- Preheat oven to 375 degrees F.
- Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
- Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
- If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.
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