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.

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.
>
>