OOOPPPS !!!!!!

I left the flour out of the previous recipe. Use 3 cups of bread flour.

Sorry.


"Ray Jenkins" > wrote in message
...
> Through experimentation I've discovered a good way to make sourdough
bread.
> This should be made in the late evening for baking the following morning.
>
> Ingredients:
>
> -- 2 cups sourdough starter, batter consistency.
>
> -- 1/2 cup of water
>
> -- 1TBSP honey
>
> -- 1 tsp salt
>
> -- 1 tsp olive oil
>
> ====================
>
> Put all the ingredients in a breadmaker and set it on the dough/pasta
> setting.
>
> Interrupt the process when the kneading is completed.
>
> Divide the dough into two, and make two French loaves.
>
> Place these on aluminum foil sheets coated with oil and cornmeal. Slit the
> top, brush with water, and sprinkle with sesame or poppy seed.
>
> Freeze one loaf, wrapped in the foil to leave a little air at the top.
>
> Leave the other loaf out overnight.
>
> The following morning, brush the loaf with cold water and place in
> pre-heated oven to 500 degrees.
>
> Bake for 10 minutes, brush with cold water, and reduce heat to 350.
>
> Brush with water in another 10 minutes.
>
> Bake for another 15 minutes.
>
> This produces a very crusty perfect loaf.
>
> To bake the frozen loaf, simply take out of the freezer in the late
evening
> and bake the following morning as described above.
>
>