Sourdough Bread III

This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.

Step: 1

Mix all ingredients in a bread machine using the Manual cycle. That’s usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.

Step: 2

Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.

Step: 3

Preheat oven to 425 degrees F (220 degrees C).

Step: 4

Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

Per Serving: 268 calories; protein 9.1g; carbohydrates 47.8g; fat 4.2g; cholesterol 1.8mg; sodium 629.6mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.