Easy Wheat Sourdough Bread (Abm)

Diana in KS's Note:

This recipe goes along with Easy wheat sourdough starter. Directions are included for the sponge and the dough. Good Luck :) Dough is to be mixed in a bread machine.

• Total Time: 49 hrs
• Prep Time: 1 hrs
• Cook Time: 48 hrs

Ingredients:

Yield: 2 loaves

• 1 cup sourdough starter
• ¾ cup warm water
• 2 cups flour
• 1 ¼ cups proofed sourdough starter
• 1 cup water
• 3 tablespoons powdered milk
• 1 tablespoon lemon juice
• ¼ cup instant potato flakes
• ¼ cup white whole wheat flour
• 3 ¾ cups bread flour
• 2 tablespoons sugar
• 3 tablespoons butter (oil is fine)
• 2 teaspoons salt

Directions:

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

Reviews

[PaulaG]

I was very happy to see this recipe and am very glad that I gave it a try. I was a little disappointed in the rise of my bread but I am sure that was due to a couple of factors. I used a higher ratio of whole wheat pastry flour to bread flour and being more aware of how "wet" the dough is during the kneading process. I did find that I had to knead in additional flour after the initial mixing so all these factors contributed to the reduction in the rising of the bread. Also, I plan to try this again and add additional wheat gluten