Best 2 Rustic Sourdough Breadwith Starter Recipes

RUSTIC SOURDOUGH BREAD/WITH STARTER RECIPE

Steps:

• 1. Starter:Pour the water into a 3- to 4-quart glass or ceramic container or bowl, and add dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you'll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop "wild" characteristics and flavors. The mixture will begin to bubble and brew almost immediately. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter. no metal! wood,glass or plastic bowls and or spoons for this batter as metal will break down the yeast and it will not work right.
• 2. you will want to feed the beast (as my children say) one 1/2 cup of flakes,and flour and 1/4 cup of warm water. mix well with a wooden or plastic spoon and separate the amount you will need and store the rest in a air tight none glass container(as this will breath and need room to expand). remember to release the air every day for the first few days as to insure no messes in the fridge from the beast getting out. let batter rest for 30min after feeding as not to over work the batter.
• 3. 1) Combine all of the ingredients, kneading to form a smooth dough. 2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes. punch down and let sit 15 min to rest, 3) Gently divide the dough in half; it'll deflate somewhat. 4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. 5) Spray the loaves with lukewarm water. 6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here. 7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
• 4. the crust is very hard. i found by brushing with warm water and butter before and during baking it softens the crust. remember to place three splits along top of loaves before baking other wise crust will crack and split . you can sprinkle dried onion or sesame seed on crust before baking. for add flavor. for a onion sourdough sprinkle 1/4 cup dehydrated onion in dough while mixing.

RUSTIC SOURDOUGH BREAD WITH STARTER

Steps:

• 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.