A really good easy bread to make

[bobc]

I can't recall if there was ever a recipe for bread posted so here's mine. In one form or another this recipe has been around forever. I picked it up in Canada almost 50 years ago.
Oven 375 degrees
6 cups flour
3 cups water room temperature
one pack dry yeast
teaspoon salt

Combine yeast, water, set aside. No sugar or oil required. Combine flour, salt. Add yeast water to flour. Mix thoroughly in a large pan. Mixture will be a sticky mess. Does not require needing. Cover and let sit in a warm place for 24, yes, twenty four hours. Your turned off oven works great. Butter a deep glass or ceramic baking dish. Metal pans don't work well for some reason. Pour into dish. Dust top with corn meal or flour. Bake 375 degrees for 45 minutes or until top is goldern brown. Tooth pick test. Butter and enjoy! I have a bunch more recipes I will share with you later.

 

[FLYFISHEXPERT]

My Sourdough Recipie

I have sourdough starter that has been passed down from my Great Grandfather to my Father and then to me. This is the only thing I bake. If you know what you are doing, you can fallow up until the part where you place the dough on in the oven, place it back into the bowl and let it rise a second time. The second rise really brings out the flavor!!!

Sourdough Artisan Bread

• 3 cups (750ml) of all-purpose flour
• 1/2 cup (125ml) of prepared starter
• Up to 1-1/2 cups (1 liter) of water
• 1 TSP (5ml) of salt

This recipe will yield a loaf approximately 2 pounds (1 kg) in size.

Combine the flour, starter, and 3/4 cups of water in a stand mixer bowl and knead the dough on the lowest speed for 3-4 min. If the dough is too dry to form a ball, add 1/4 cup of water and knead for 1 min longer. Turn of the mixer for 5 min to allow water to fully absorb. Turn mixer back on, add salt, and knead for an additional 2 min. The dough should just barely stick to your fingers.

Spray the inside of a glass/plastic bow with vegetable oil, place dough in bowl, flipping over to coat both sides. Place plastic wrap directly over the dough and cover bowl with damp dark colored towel. Place bowl in a warm location (oven with light on and oven off). Allow to rise for up to 12 hours, or until the dough has doubled or tripled in volume.

Flower countertop, remove plastic wrap, and scrape dough out of bowl and onto the countertop. To form the loaf, fold the dough beginning in the 3’oclock position slightly over center. Repeat this step in the 9’oclock position, then the 6’oclock, and finally the 12’oclock. Dust the stoneware base with cornmeal and flip the loaf over so that the fold side is down. Dust the loaf with flour, make a series of shallow slices across the top of the loaf, cover the stoneware with the lid and place in the oven. Set the oven temperature to 450 degrees, do not preheat as the warming of the oven will allow the bread to rise a second time prior to baking. Bake for 30 minutes or until the loaf is a light golden brown, then remove the lid and bake for an additional 5 to 10 minutes at 375 degrees or until the loaf turns a dark golden brown. Remove from the oven and place loaf on a cooling rack for 10 minutes to cool.



Alternatives to baking in stoneware:

Dust a baking sheet with cornmeal and place loaf fold side down. Dust the loaf with flower, cover with plastic wrap, place in a warm location and allow rising for 1 to 2 hours. Preheat the oven to 430 degrees. After the loaf has raised to the desired amount, remove the plastic wrap and make a series of shallow slices across the top of the loaf. Pour warm water into a broiler pan and place on lower oven rack. Place baking sheet on middle rack and bake for 30 minutes. Remove from the oven and place loaf on a cooling rack for 10 minutes to cool.

 

[bobc]

bread

You don't need to put it back in the bowl. It does nicely with just one rising.

 

[FLYFISHEXPERT]

With sourdough, the longer you let it rise, the more sour the dough becomes. I have prepared bread both ways, and there is defiantly a difference in flavor.