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| Home -> [Bakery, Breads, Pastry, Sourdough] -> [Sheepcamp jackass bread Recipe] |
Sheepcamp jackass bread
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| Artist: |
_ |
Yield: |
60 |
| Categories: |
Bakery, Breads, Pastry, Sourdough |
Rating: |
0 |
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Ingredients:
| 2
| cup | Sourdough starter | | 3
| cup | Water, warm 90 degrees | | 8
| cup | Bread flour | | 1/8
| cup | Sugar | | 1
| pack | Active yeast | | 2
| tbsp | Salt | | 1/8
| cup | Oil | | 1
| tbsp | Baking soda |
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Procedures:
| 1 | The night before: dissolve starter in warm water, add 3 cups bread flour, cover with wet dishtowel and let ferment at room temperature to make sponge. | | 2 | The next morning: mix sponge with yeast (dissolved in sugar and 3 t warm water) salt, oil, soda. | | 3 | Let sit till bubbly. | | 4 | Add flour till a heavy dough is formed, or it separates from the bowl of a power mixer. | | 5 | Pour out on floured board and knead about 5 minutes till elastic. | | 6 | Put in covered well greased bowl till rises to double in size. | | 7 | Punch down and knead. | | 8 | Fill an 8 inch dutch oven half full, put on lid and let rise till pot is full (double in size). | | 9 | Bake at 375°F for 30 minutes, reduce heat to 325 and bake 40 minutes more. | | 10 | Turn out on rack, thump bottom to see if sounds hollow (if not, put it back in the oven for awhile! ~ tain"t done!). | | 11 | Let cool. | | 12 | Best to cut into quarters and freeze ?for future use. | | 13 | If you have more than ?a dutch oven of dough, make some rolls or biscuits or a 1 pound loaf! |
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