Sourdough Bread In Custom Programmable Zo Abm Recipes

Steps:

• PRELIMINARY:.
• Your sourdough starter should have been fed the day before, and still have some active bubbles, and a layer of "hooch" on top, indicating active fermentation.
• BEGIN:.
• Stir up the starter to mix it all together, and to collapse the bubbles for consistent measuring. (After you remove the cup of starter needed for this recipe, you should feed your starter to replenish it.).
• For the Zo, place the wet ingredients in the bottom of the bread machine's pan.
• Next, put the flour in the pan on top of the wet ingredients, followed by the rest of the dry ingredients.
• Use a custom cycle: 1) Preheat 15 minutes. 2) Knead 28 minutes. 3) Rise#1 6 hours. 4) Rise#2 2 hours. 5) Rise#3: 1 hour 30 minutes. 6) Bake 62 minutes.
• Check the dough after 3-5 minutes for consistency (especially the first couple of times trying this recipe). The mixed/kneaded batter should be a bit wetter than your usual bread dough, since some water will evaporate over the 11 hours, but it should still come together to make a (somewhat sticky and looser than usual) dough ball. If it is too wet or too dry, it won't knead properly, and you won't develop enough gluten to get a good rise and a smooth and light interior texture.
• If the dough is runnier than pancake batter, you may need to add a tablespoon or 2 more flour to the dough to get it to come together and knead properly.
• If your starter is more of a sponge than a batter consistency, you'll need to add a tablespoon or 2 of water to the dough. (Whichever you do, make a note of it and simply adjust the amount of water or flour the next time you make the bread.).
• When ABM is done, remove loaf promptly and cool completely. If you can restrain yourself, let it cool 2 hours for maximum sourdough flavor.

Steps:

• Add all the ingredients to your bread machine pan as per your manufacturer's recommendations. Set the machine to Basic White cycle or its equivalent. Or, if you wish, combine the ingredients in the order listed, starting with the water.
• Remember to replenish your Sourdough Starter with 3/4 cup flour and 3/4 cup water. If you make the dough by hand and bake it in your oven, shape as a sourdough loaf and bake it at 400 degree Fahrenheit for about 15 minutes.
• When done, remove and cool.

Steps:

• Load bread machine according to manufacturer's instructions. Watch when it starts the kneading cycle & adjust dough consistency with either a bit of flour or water as sourdough starters vary in thickness. Goal is an elastic somewhat soft but not at all sticky dough (a little softer than a baby's behind LOL).
• Once dough cycle completed, roughly knead & then dump dough into an oiled bowl & let rise 2nd time, either room temp or in fridge(for use the next day).
• Knock down after 2nd rise & divide into 2 pieces. Shape your pies (dusting your work area with semolina flour) and add your favorite sauces & toppings. Bake on preheated stone at 475 degrees F for 14 - 16 minutes.
• Oiled dough can also be divided & frozen in freezer bags with the air expressed. If freezing, remove from freezer & allow to thaw, do 2nd rise & use for pie.

Steps:

• FOR THE SPONGE. (This will make the proofed sourdough starter.).
• 1 cup starter, 3/4 cup water & 2 cups flour.
• Mix the starter with the flour & water.
• Set aside and let sit 4-8 hours or overnight in the refrigerator.
• Let proceed till it expands 3 times it's original size.
• FOR THE DOUGH.
• Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
• Let the bread machine mix, kneed and do the first rise.
• Remove at beep to lightly floured surface.
• Divide dough into 2 equal portions.
• Pat each dough portion out into a flat circle.
• Gently stretch and fold the left side over the middle, then the right over the middle.
• Like folding a letter.
• Shape, always keeping the folded side on the bottom.
• Spray pan with pam & then place shaped dough into pans.
• Spray the tops and cover with plastic wrap.
• Refrigerate over night.
• Take out in the morning and let them finish rising at room temperature.
• They should be light.
• Don't rush the rising or your bread will be dense.
• Bake at 350 until done, about 30 minutes.
• If your bread is browning too fast, tent with aluminum foil.
• The bread is done when internal temperature reaches 210.