2 large or 4 regular loafs
This fantastic bread is so simple to make and does not require kneading
My grandson Colton says that it's the best bread he has ever had.
Mix 1 cup of your sourdough starter with 3 cups 100 degree bottled water
Sift together 2 cups whole wheat flour with 5 cups all purpose or bread flour and a tablespoon of salt
Pour the sourdough mixture into the dry ingredients and mix until just incorporated.
Cover with a damp towel and put in a warm place for 10 hours. If you have a proof setting on your oven this can be accomplished in less than half the time.
However if started in the evening this can be left on the counter overnight to be ready for the morning.
After and hour perform a stretch and fold as demonstrated below. Then do the same at 2 hours and 3 hours.
Once it has at least doubled in size dump it onto an floured counter top and cut into 2 pieces for large loafs or 4 for smaller ones.
Roll into loaf shaped logs and put them into the loaf pans as shown below.
I used large disposable tin pans and let them rise for a couple hours. As below.
Bake until internal temperature reaches 205 F
A sample of a breakfast with this wonderful bread.
Avocado and eggs over easy on toasted sourdough
Inspired by the new restaurant in Harrison Hot Springs called 'Harrison Corner Cafe'
Can't wait to try some of their other menu items.
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