Sourdough Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c flour
1 t salt
1/4 c warm water
2 1/2 c sponge*
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Directions: |
Directions:*Wake up the sponge the night before by adding 2 cups warm water and 2 cup flour to starter. Cover with a cloth towel and leave out on counter overnight. The next morning, add 1 cup back into the jar for keeping and use the rest for the bread. If the starter hasn't been used in a while, add 1-2 teaspoons of sugar with the water and flour.
Preheat oven to 170 degree F.
Mix all ingredients in a large bowl. Turn on to a floured surface and kneed for 10 minutes. Place dough in a floured Dutch oven. Place lid over and put in oven. Turn the oven off and leave the door closed. Let break proof for 2-3 hours - it should double in size.
Remove from oven and then heat the oven to 480 degrees F.
Turn dough out onto a piece of parchment paper. Wipe out Dutch oven and then place the parchment paper with dough back in (the parchment should be between the pot and dough. Cover and bake 30 minutes. Uncover and bake 15 minutes.
Remove from Dutch oven and cool for 1 hour before slicing. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:6 hrs |
Personal
Notes: |
Personal
Notes: Make in the morning and serve with dinner.
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