Rustic Sourdough Bread With Starter

Recipe by Diana Adcock
READY IN: 27hrs 30mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a measuring cup combine the warm water and potato flakes.
  • In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock).
  • Whisk in the potato water.
  • Whisk in the flour until mixture is smooth.
  • Cover with a loose lid or a large kitchen towel. DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode.
  • Set aside on your counter and leave it alone for 24 hours.
  • Next morning.
  • In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
  • Give it a good whisk and let stand for 5 minutes.
  • Whisk egg in a small bowl or measuring cup.
  • Add starter to the bowl of your KA mixer-whisk well.
  • To the yeast mixture add the egg, oil and 2 cups of flour.
  • Give that a good whisk to get it somewhat smooth.
  • Attach dough hook and turn mixer on to 1 or 2 (low speed).
  • Add one cup of flour and kneed for 2-3 minutes.
  • Add another cup of flour and kneed for 2-3 minutes.
  • Add 1/2 cup of flour and kneed for 4-5 minutes.
  • You will want your dough to to be tacky but not sticky-by that I mean you want your dough to "just" pull away from the side of your mixing bowl.
  • Turn out onto a lightly floured board or counter.
  • Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
  • Turn into a large oiled bowl, turning once to cover ball entirely.
  • Let rise 1 and 1/2 hours, or until double in bulk.
  • Punch down and divide dough in half.
  • Shape dough into whatever form you wish.
  • I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal.
  • Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
  • Slash tops with a razor blade or VERY sharp knife.
  • Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
  • Remove from oven and place on a wire rack to cool for 5 minutes.
  • Remove bread from pans/sheets and let cool on wire rack.
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