For Starter
1 1/2 C Warm water
1 C Flour
You can sit in on the counter for 2 days. Then Feed the start.
Add to the start in a bowl:
1 1/2 C Warm Water
1 C Flour
Mix until all the flour is incorporated. Let sit on the counter uncover 2-4 hours. You know it's all ready when it's bubbly.
Keep out 2 cups of starter in bowl then put the rest back in the jar. Refrigerate. If you are using your start every 2 days then you can leave it on the counter. If you are not needing it that quickly then put it in the refrigerator. Feed your start at least once every 2 weeks.
For bread
2 C Starter
1/2 T salt
3 C Flour
(If you want to make more than one loaf add 1 C water and 3 C flour)
Mix until the dough is soft and pliable. Mix in mixer for ten minutes. It should pull away from sides but not be too firm.
Let sit on the counter covered with plastic so it won't dry out. It will take 6-10 hours or until dough has doubled in size. Air temperature and moisture content will vary this time.
After it has doubled in size, dump onto counter. Form into loaves and place in bread pans. Let rise until doubled one more time.
Bake at 350 degrees 35-40 minutes or until starting to brown slightly on top.
For Pizza Crust
1/2 T Salt and enough flour to make a firm dough. Let sit 2-8 hours. Pizza dough is really forgiving so you can skimp on the proofing time if you're in a hurry.
Bubble Bread
1/2 T Salt
2 heaping cups of Flour just until the flour is incorporated. The least you mix it the better but it's not good to have flour on the bottom of the bowl.
Cover with plastic and let sit 8-24 Hours. The longer it sets the more sour it gets.
When ready to bake pour out on Floured Surface and form the shape of your pan.
You need to bake it in a ceramic pot with a lid or a Dutch Oven
Place in pan and bake in the oven with a lid on at 450 degrees for 30 minutes. Then take lid off and bake for 15 minutes more until golden crispy brown.
This bread is hard and crusty on the outside and soft on the inside.
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