FRESHLY BAKED SOURDOUGH BREAD

I’ve made this recipe several times and have incorporated others suggestions to be successful. After a few tries, this became one of the best breads I make with a wonderful crust and crumb. I use my starter instead of a levain, for the flour mixture I use 233 grams of bread flour and 467 grams of all-purpose flour. The autolyse stage takes 2 hours and I use the folding technique described by Cook’s Illustrated for french baguettes which is eight folds every 30 minutes. I do this for 2.5 hours. To prevent sticking, I use proofing baskets with cotton covers and coat them in rice flour. I found that wheat flour sticks too much. Finally, I use parchment paper rounds on the bottom of my cloche to prevent sticking there as well. The loaves come out beautifully with no sticking. Enjoy!

READ ALSO!  FRIED APPLE or PEACH PIES

Ingredients:

1 envelope yeast
1 teaspoon sugar
1/4 cup warm water
pinch of ginger (helps activate the yeast)
2 cups warm buttermilk
1/3 cup honey
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
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