Tuesday, February 14, 2012

Chewy Tangy Bread

I am not an expert bread maker, I barely qualify as a novice most of the time, but I keep trying with some great success as well as some pretty bad failures as well, but sometimes I bake bread that is absolutely what I envisioned. The 2 loaves I made on Saturday were a perfect example of the final product coming out just as I had hoped. The addition of fed sourdough starter gives this bread a slightly tangy taste. The bread had a thin and crispy crust and the loaves were soft, fluffy, and chewy -a perfect vehicle for a bit of warmed butter and a great addition to the dinner table.

 Chewy Tangy Bread
(makes 2 loaves)

1 1/2 cups fed sourdough starter
1 1/2 cups lukewarm water
2 teaspoons instant yeast
1 tablespoon sugar
2 1/2 teaspoons salt
5 cups flour (I used 4 cups King Arthur All-Purpose Flour & 1 cup bolted Warthog from Four Star Farms)

Combine all of the ingredients and knead to form a smooth dough. Place dough in a well oiled bowl, cover with plastic wrap and allow to rise until doubled, approximately 90 minutes. After dough has risen, divide the dough in half. Shape each half into an oval shaped loaf and place on parchment-lined or corn meal dusted baking sheet. Cover and let loaves rise until puffy, about 1 hour. As the dough is rising preheat the oven to 425 F.
Make deep slashes in each loaf with a serrated bread knife and mist with lukewarm water. Place a shallow pan with lukewarm water in the bottom rack of the oven. Back the bread for 25 to 30 minutes on the upper rack until bread is golden brown. Remove from oven and let cool on a rack.

(submitted to YeastSpotting)

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