Difference between revisions of "Light Sourdough"
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[[category:Sam_I_Am's Recipes]] | [[category:Sam_I_Am's Recipes]] | ||
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This is the recipe used in the "Artisan Bread in 5 Minutes A Day" book. It's a great technique, and I encourage anybody interested to go purchase a copy. | This is the recipe used in the "Artisan Bread in 5 Minutes A Day" book. It's a great technique, and I encourage anybody interested to go purchase a copy. | ||
| − | Put 9 cups of warm water in your dough tub and add 4.5 T | + | Put 9 cups of warm water in your dough tub and add 4.5 T yeast. |
[[image:5MinBread1.jpg]] | [[image:5MinBread1.jpg]] | ||
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| − | Then move your bucket sit to the fridge. Any time in the next two weeks, shape a loaf, let it rise an hour on a warm stovetop, and then bake for half an hour at 450. | + | Then move your bucket sit to the fridge. Any time in the next two weeks, shape a loaf, let it rise an hour on a warm stovetop, and then bake for half an hour at 450. (Toss in some ice for a nice crust.) |
[[image:5MinBread0.jpg]] | [[image:5MinBread0.jpg]] | ||
Latest revision as of 03:38, 11 October 2011
Submitted by Sam_I_Am.
This is the recipe used in the "Artisan Bread in 5 Minutes A Day" book. It's a great technique, and I encourage anybody interested to go purchase a copy.
Put 9 cups of warm water in your dough tub and add 4.5 T yeast.
Measure out 6 lbs of flour.
Add the flour to the water and add 4.5 T salt on top.
Mix till homogeneous. This will take a bit of elbow-grease (although it's still easier than kneading).
Let the tub sit on your counter for 2-5 hours.
Then move your bucket sit to the fridge. Any time in the next two weeks, shape a loaf, let it rise an hour on a warm stovetop, and then bake for half an hour at 450. (Toss in some ice for a nice crust.)
Mmm, that's good light sourdough.
