I love fresh bread, just ask anyone! I also really love my sourdough so when I found this new recipe I had to share it.
Now I am at this moment baking some of this bread, yeah it's a tad late in the day for us. However, we have a VERY good reason for it. I found another no-knead bread recipe for my sourdough. It's a white bread recipe, that you make a "batter" in the long rise time; it seems more like a sponge though.
The book is called:
"Adventures in sourdough Cooking & Baking"
By: Charles D Wilford
Copyright 1971 and 1977
ISBN# 0-912936-00-2
The First part of the recipe Page 31:
Primary Batter "B"
Ingredients:
1C sourdough starter
1 & 1/2 C white flour
1 C warm water
Yield:
1 & 1/2 C Primary Batter "B" for baking
1 C batter to return to your starter
2 & 1/2 C total
1. Assemble all ingredients and utensils
2. Remove your sourdough starter from the refrigerator and stir well. Take out one cup and place it in a warm bowl of 2 qt capacity or larger. Return remaining starter to refrigerator. The large size bowl is necessary to prevent spillage as the batter will expand greatly during it's proofing period. The final quantity will be around 2 & 1/2 or 4 cups total.
3. Add the warm water and stir until well mixed. Slowly add the white flour stirring continually to blend the flour in well. Stir 4 to 5 minutes or until the mixture is smooth and lump free, or use an egg beater or electric mixer. (yes it says a MIXER!)
4. Cover the bowl with plastic wrap and place in a warm, draft free area for proofing. (now I use a plate that fits over my bowl and it works fine)
5. The proofing period is 8 to 12 hours depending on how active your starter is when taken from the refrigerator. Your batter is ready when it is foamy and full of large bubbles. It can be used at any time after this point up to 4 hours. If your batter has many tiny bubbles in it, it has already reached the proper state. If no or few bubbles are present during the 8 to 12 hours after proofing your starter is not acting properly and you should determine the reason for this before continuing with the recipe.
6. During the proofing period there is a chance that crust will form at the top of your batter. If this happens just stir it back down into the batter. The same is true of any liquid which might form on top.
7. At the end of the proofing period stir the batter thoroughly. Take out one cup and put back into your starter container. Stir your starter thoroughly and return it to your refrigerator.
White Bread recipe on page 86
No-knead Sourdough Bread (white)
ingredients:
1 & 1/2 C Primary Batter "b"
1/2 C warm milk (I let it get to room temp)
1 &1/2 t salt
2 T sugar
2 T cooking oil or melted Shortening (I use butter)
1 egg
2 & 1/2 C flour
Yield: 1 loaf
1. Prepare the Primary Batter "B" following the directions in Chapter 4. Be sure that you return one cup of batter to your sourdough starter container before adding any other ingredients.
2. Assemble all ingredients and utensils. Let all ingredients come to room temperature.
3. In a warm 4qt bowl (I use my 8 qt pots) mix the milk, salt, sugar and cooking oil together.
4. Beat the egg well and (then) mix it thoroughly into the mixture in step 3
5. Add the 1 & 1/2 cups of Primary Batter "B" and mix well again.
6. Add 2 & 1/2 cups of flour, 1/2 cup at a time; and beat vigorously until all the flour is blended in. Scrape down the sides of the bowl.
7. Cover the bowl and set in a warm 85 degree place for about 2 hours for proofing. When dough has doubled in bulk stir it down thoroughly. (now I find this one "odd" no "punching" down)
8. Pour into a well greased loaf pan and spread it out evenly. Pat the top smooth with floured hands (btw.. I have not done this in the 2 times I have tired this)
9. Cover with a cloth and let rise in a warm 85 degree place until it reaches about 1 inch from the top of the pan. About 1 hour and 45 minutes.
10. bake in a preheated 375 degree oven for 45 minutes. When bread starts to shrink away from the sides of the pan it is done.
11. When done, remove bread from the oven and brush the top with melted butter. Place on a wire rack to cool immediately.
Now this produces a beautiful loaf of bread, so good that when we made it the first time we ate the whole loaf as soon as it was cool. Well... ok... not quite all the way cooled. It is very good and I suggest trying it out. My family loved it, I am sure your's will too.
Be Well, Be safe and Blessed be
Now I am at this moment baking some of this bread, yeah it's a tad late in the day for us. However, we have a VERY good reason for it. I found another no-knead bread recipe for my sourdough. It's a white bread recipe, that you make a "batter" in the long rise time; it seems more like a sponge though.
The book is called:
"Adventures in sourdough Cooking & Baking"
By: Charles D Wilford
Copyright 1971 and 1977
ISBN# 0-912936-00-2
The First part of the recipe Page 31:
Primary Batter "B"
Ingredients:
1C sourdough starter
1 & 1/2 C white flour
1 C warm water
Yield:
1 & 1/2 C Primary Batter "B" for baking
1 C batter to return to your starter
2 & 1/2 C total
1. Assemble all ingredients and utensils
2. Remove your sourdough starter from the refrigerator and stir well. Take out one cup and place it in a warm bowl of 2 qt capacity or larger. Return remaining starter to refrigerator. The large size bowl is necessary to prevent spillage as the batter will expand greatly during it's proofing period. The final quantity will be around 2 & 1/2 or 4 cups total.
3. Add the warm water and stir until well mixed. Slowly add the white flour stirring continually to blend the flour in well. Stir 4 to 5 minutes or until the mixture is smooth and lump free, or use an egg beater or electric mixer. (yes it says a MIXER!)
4. Cover the bowl with plastic wrap and place in a warm, draft free area for proofing. (now I use a plate that fits over my bowl and it works fine)
5. The proofing period is 8 to 12 hours depending on how active your starter is when taken from the refrigerator. Your batter is ready when it is foamy and full of large bubbles. It can be used at any time after this point up to 4 hours. If your batter has many tiny bubbles in it, it has already reached the proper state. If no or few bubbles are present during the 8 to 12 hours after proofing your starter is not acting properly and you should determine the reason for this before continuing with the recipe.
6. During the proofing period there is a chance that crust will form at the top of your batter. If this happens just stir it back down into the batter. The same is true of any liquid which might form on top.
7. At the end of the proofing period stir the batter thoroughly. Take out one cup and put back into your starter container. Stir your starter thoroughly and return it to your refrigerator.
White Bread recipe on page 86
No-knead Sourdough Bread (white)
ingredients:
1 & 1/2 C Primary Batter "b"
1/2 C warm milk (I let it get to room temp)
1 &1/2 t salt
2 T sugar
2 T cooking oil or melted Shortening (I use butter)
1 egg
2 & 1/2 C flour
Yield: 1 loaf
1. Prepare the Primary Batter "B" following the directions in Chapter 4. Be sure that you return one cup of batter to your sourdough starter container before adding any other ingredients.
2. Assemble all ingredients and utensils. Let all ingredients come to room temperature.
3. In a warm 4qt bowl (I use my 8 qt pots) mix the milk, salt, sugar and cooking oil together.
4. Beat the egg well and (then) mix it thoroughly into the mixture in step 3
5. Add the 1 & 1/2 cups of Primary Batter "B" and mix well again.
6. Add 2 & 1/2 cups of flour, 1/2 cup at a time; and beat vigorously until all the flour is blended in. Scrape down the sides of the bowl.
7. Cover the bowl and set in a warm 85 degree place for about 2 hours for proofing. When dough has doubled in bulk stir it down thoroughly. (now I find this one "odd" no "punching" down)
8. Pour into a well greased loaf pan and spread it out evenly. Pat the top smooth with floured hands (btw.. I have not done this in the 2 times I have tired this)
9. Cover with a cloth and let rise in a warm 85 degree place until it reaches about 1 inch from the top of the pan. About 1 hour and 45 minutes.
10. bake in a preheated 375 degree oven for 45 minutes. When bread starts to shrink away from the sides of the pan it is done.
11. When done, remove bread from the oven and brush the top with melted butter. Place on a wire rack to cool immediately.
Now this produces a beautiful loaf of bread, so good that when we made it the first time we ate the whole loaf as soon as it was cool. Well... ok... not quite all the way cooled. It is very good and I suggest trying it out. My family loved it, I am sure your's will too.
Be Well, Be safe and Blessed be
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