Easy Wheat Sourdough Bread (Abm)

Recipe by Diana in KS
READY IN: 49hrs
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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