Cathy; Thanks so much.I have the starter working over night and will make this am.I have to go buy more flour,as I have been doing so much baking.We had a benefit here in town that I did baking for. Sometimes I spray my bread with salt water and throw ice in the bottom of the oven. I'll get back to you on this after it's done. Hugs Donna:)
--- In [email protected], "Cathy" <[EMAIL PROTECTED]> wrote: > > Sorry, I see in the ingredients > I only have 1/2 cup starter and it's > supposed to be 1 1/2 cups starter. > > If anyone is interested in the starter > recipe it's as follows > > 1 1/4 cups warm water > 1 3/4 cups bread flour > 1/2 tsp yeast > > Mix to a smooth thick batter and let sit overnight. > > > ----- Original Message ----- > From: Cathy > To: [email protected] > Sent: Saturday, February 04, 2006 8:54 PM > Subject: [BREAD-RECIPE] Three-day Homemade Bread > > > Hi Donna, > > Yes, the three days is because > I refrigerate the dough over night > after putting it together and > letting it rise for the first time. > > I always spray my loaves 3 times, when I > first put it them in, after a minute for > the second time, wait another minute and > do it again. > > Here's the recipe... > > 1/4 cup warm water > 1 tsp. yeast > 1 cup water > 1/2 cups starter > 1-2 tablespoons honey > 3 1/2 cups plus...good bread flour > 2 tsp. salt > > Mix 1/4 cup warm water, and 1 tsp. yeast and let > it set until it starts to foam...like 5-8 mins. > > Mix 1 cup water with 1 1/2 cups starter then add > 1-2 tablespoons honey, depends on your taste, I > love it so I add at least 2 tablespoons. > > Once it's mixed up add about 3 1/2 bread flour > (I use King Arthur's Bread flour) and 2 tsp. salt. > > The dough is sticky, don't add to much flour, at > this point I transfer it to my counter and knead > more flour in so it's not too wet, about 5 mins. > > I then let it rest for about 15-20 mins. covered. > > After is rests I knead it again until it's smooth, > maybe another 5 mins. I use my Kitchen Aid mixer > with dough hook, it stops me from adding to much > flour and it's easier! LOL > > Shape it into a ball, place in an oiled bowl and > let rise about 45 mins. > > If I'm going to refrigerate it, it now goes into > the fridge over night, if I'm going to bake it, > then it needs to rise until double. > > The next morning remove it and let it warm up for > a couple of hours before turning out and forming. > > Gently turn out onto a floured surface and shape > into long loaves or round loaves. > > One thing I learned is NOT to over handle the dough > when shaping it. > > Treat it gently, you don't want to take all the rise > out of it. > > I place mine on a peel or parchment paper dusted with > white rice flour. I like the rice flour because the > dough just slides right off my peel no sticking! > > Once it rises to double...I score the tops and place > it on my preheated baking stone in a 450 degree oven > until it's nice and golden brown. > > Cool on wire rack. > Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
