FKN-Systems

Title: B/m "Sour" Sourdough
Categories: Breads, Ethnic
Yield: 1 servings

-- Anna Ellis DTXT63A
-- 1 tb Melted margarine
1 1/4 c Sourdough starter
-- 2 tb Sugar
1/2 c Water
-- 1 1/2 ts Salt
3 c Bread flour
-- 2 ts Yeast

This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for
the margarine and with some experimentation, came up with this
technique: Put all ingredients in the B/M and set on the dough cycle.
When the cycle is complete, leave the dough in the pan for 3 to 4 more
hours. Remove dough and squeeze out gases. Cover with a damp towel and
let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board
and shape dough into two cylindrical loaves. Place loaves on a cornmeal
covered baking sheet. Cover again with the damp towel and allow to rise
for another two hours. At the end of two hours, refrigerate the dough,
still covered, for at least 12 hours (the longer the better). Take dough
out of the refer, sprinkle with water, and let it sit out for 4 hours.
Sprinkle again with water then bake at 375 for 30 minutes or until brown
and crusty.