ABM Sourdough Bread Recipes by Maree

posted by Maree 01-07-101 10:25 PM

"San Francisco" Sourdough French Bread
Recipe By : The Bread Machine Magic Book of Helpful Hints
Serving Size : 1 1/2 pound loaf
Categories : ABM Dough Cycle
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup water -- up to 5/8
1 cup sourdough starter
1 teaspoon salt
1 teaspoon sugar
3 cups bread flour
2 teaspoons yeast

For a Mild Sourdough: Place all ingredients in bread pan. Select dough setting, and press start.

For the Sourest Sourdough: In a medium bowl, combine the water, starter, and half the flour. Cover and let stand in a warm place up to 24 hours until very sour and bubbly. Then combine the mixture with the remaining ingredients in the bread pan, select Dough setting, and press start.

When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into one 10-inch long oblong loaf or 1 large round loaf or one 24-inch long thin baugette or 6 French rolls.

Place loaf on a baking sheet that is well greased or sprinkled with cornmeal. With a sharp knife or razor blade, slash the rolls or the baguettes down the center about 1/2 inch deep. On the oblong loaf, make
3 diagonal slashes. On the round loaf, slash an X or # on top. Let rise 30 to 45 minutes until doubled.

Preheat oven to 400 degrees F. With a plant mister, mist each loaf with water (or brush with water). Bake 25 to 30 minutes until golden brown, misting with water twice more at 5-minute intervals. Remove from oven and cool on wire racks. To preserve the crisp crust, do not store in plastic wrap or bags. Bread can be loosely covered or left out for up to two days before it dries out completely.

Favorite Sour Dough Bread
Recipe By : ????
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup starter
2/3 cup milk
2 tablespoons butter or margarine
2 tablespoons sugar
1 tablespoon salt
3 cups bread flour
1 1/2 teaspoons yeast

Load into bread machine and use dough cycle. Remove to lightly floured surface and knead a few times to release air bubbles. Form into a tight round loaf. Cover and let rise 1 to 1-1/2 hours. Make a cross cut about 1/" deep in top of loaf. Brush with cold water. Bake in a preheated 400 degree oven for 15 min., reduce heat to 350 and continue cooking for 10-15 min, or until golden brown and bread sounds hollow when tapped.

ABM book "Rustic European Breads from your Bread Machine."

1 1/4 cups bread flour
1/2 cup warm (I'd say room temp) water
3/4 cup sourdough starter at room temp.
Run this though the dough cycle.

Then, add:
1 teaspoon bread machine yeast
1 cup water
3 cups bread flour
1 teasp. salt
1 egg white whisked w. 2 tabs (US-15ml ones, I guess) water for glaze.

Add the dough ingredients (except the egg white) to the bread pan with the sponge ingredients (described above). Process all again on dough cycle. You'll have a wet, soft dough. Tip onto floured surface. Cut off 1 cup of dough and place in a jar (covered) and keep for next time. If using in next couple of days/ you like a strong sour taste, no need to refrigerate. If you like a mild sour taste / not using for a while, refrigerate it.

Divide remaining dough into two pieces and form into desired shape- baguettes, round, torpedoes. Allow to rise (covered) until doubled in size - around 1 hr.

Heat oven (+/- a stone) to 450F / 230C .

Dust loaves with flour and slash with blade/ sharp knife/ scissors. Glaze if you wish with the egg white mix. Cook until done 20-30 minutes after having spritzed oven several times in first 10 minutes with one of those spray bottle 'thingos.' Turn out and cool on a rack.

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