How to make it

  • Procedure
  • Place culture, flour, salt, sugar, oil into Cuisinart with plastic dough blade.
  • Using the plastic dough blade I turn on the machine and gradually add enough water (via feed tube) until a soft, pliable dough ball forms.
  • I machine process for about 3 to 5 minutes.
  • I may need to add a bit more of flour if the dough seems too wet when felt with my fingers.
  • If using dough hooks in a stand mixer or a dough mix cycle of the bread machine, the important thing is to achieve the quality of a well mixed, pliable, non sticky dough similar to a yeast based textured bread dough.
  • The above is what I do though one may achieve similar results by using any method one may choose.
  • I then turn the dough out to a lightly floured surface and hand knead a few minutes longer.
  • I form the dough into a round ball.
  • The dough is placed seam side up in the banneton because when inverted the smooth bottom with floured impressions now becomes the top of the loaf.
  • The prepared bread dough is simply risen in the floured banneton until it reaches the top of the banneton.
  • 100% sourdough takes many , many hours to rise puffy, whereas yeast included breads take much less time to rise.
  • However, prevent over rising which causes a dough which easily deflates.
  • When properly risen, the dough is carefully inverted onto a baking stone. (The risen boule is delicate so I recommend to avoid the possibility of deflating it, by lifting it into the oven on the surface, like a baking sheet or stone, on which it will rest during baking.
  • Experienced bakers may prefer to bake on a preheated stone, using a cornmeal-dusted peel to recieve the risen boule from the banneton and to convey it onto the hot stone.)
  • Bake the bread on the middle rack, at 425-450°F., about 25 to 30 minutes or until well browned.
  • Mist bread with water if desired during baking. (Some people prefer to put a small pan filled with water on the bottom of the oven or bottom oven rack or throw in a few ice cubes into an empty pan -- all which generate steam and also help achieve a good crust.)
  • Use a peel or oven mitts to remove bread carefully to a rack to cool. Let cool completely before slicing.
  • Slicing a warm loaf will compress it's airy structure. Bread freezes well.

Reviews & Comments 5

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  • jitkab 8 years ago
    I have made this bread at least 20 times now and it never failed to make the whole family happy. It's soft and it lasts a long time (or so they say, not in our house, though). It's one of my favorites. Forgot to mention that I make the dough in my good old bread machine. That makes it much easier.
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  • momo_55grandma 9 years ago
    Time consuming but I bet its good thanks
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    " It was excellent "
    grizzlybear ate it and said...
    I have a sour dough starter that is very old so I will give this a try.......Thank you
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  • midgelet 9 years ago
    all it takes is practice and patience. I learned and I am sure you could do! Thank you for your nice comments!
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    " It was excellent "
    herby ate it and said...
    Beautiful, I could never do that in a million years!
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