Recipe

Easy Wheat Sourdough Bread (abm) Recipe

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Ingredients

Directions

Step #1 FOR THE SPONGE.
Step #2 (This will make the proofed sourdough starter.
Step #3 ).
Step #4 1 c starter, 3/4 c water & 2 c flour.
Step #5 Mix the starter with the flour & water.
Step #6 Set aside & let sit 4-8 hrs or overnight in the refrigerator.
Step #7 Let proceed till it expands 3 times it's original size.
Step #8 FOR THE DOUGH.
Step #9 Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
Step #10 Let the bread machine mix, kneed & do the first rise.
Step #11 Remove at beep to lightly floured surface.
Step #12 Divide dough into 2 equal portions.
Step #13 Pat each dough portion out into a flat circle.
Step #14 Gently stretch & fold the left side over the middle, then the right over the middle.
Step #15 Like folding a letter.
Step #16 Shape, always keeping the folded side on the bottom.
Step #17 Spray pan with pam & then place shaped dough into pans.
Step #18 Spray the tops & cover with plastic wrap.
Step #19 Refrigerate over night.
Step #20 Take out in the morning & let them finish rising at about room temp.
Step #21 They should be light.
Step #22 Don't rush the rising or your bread will be dense.
Step #23 Bake at 350 until done, about 30 mins.
Step #24 If your bread is browning too fast, tent with aluminum foil wrap.
Step #25 The bread is done when internal temperature reaches 210.
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