*  Exported from  MasterCook  *
 
                   SOURDOUGH FRENCH BREAD FOR BREADMAKER
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   tb           Yeast
    2 1/4   c            Flour, bread
    1       c            Sourdough starter -- room temp
    1       tb           Sugar
    1       t            Salt
      1/2   c            Water -- tepid
 
   Put all ingredients except the water into the machine.
   Set it for french bread and start it. Slowly drizzle
   the water into the machine while it is running. Stop
   adding water when the dough forms a rough ball that
   cleans the sides of the pan. There should be no wet
   slime under the paddle. Let it knead for a while. The
   dough should get smooth and satiny. Touch the dough
   ball. It’s okay if it barely sticks to your finger and
   feels tacky, but you finger should come away clean.
   This dough, not having any fat or oil is always just a
   hair stickier than normal white bread. It should not
   feel too dry. If it is dry, add a few drops of water.
   Close the lid and let it do its thing. After the loaf
   shaping stage you may mist the dough lightly with
   water to give it a crispier crust.
   
   Rye variation: substitute 1/2 cup rye flour for 1/2
   cup bread flour. Add 1 tsp caraway seed.
   
   Note: Feed the starter and let it stand at room temp
   at least 4 hours before starting the bread (usually
   over night) Store starter in the fridge when not in
   daily use. I feed it with 1/2 cup all purpose flour
   and 1/2 cup water.
   
   Tested in DAK R2D2.  Sylvia’s comments: I wanted some
   sourdough loaves to take to work for a party, and used
   this one. I shaped the dough into 4 long ropes, which
   by the time they finished rising were bigger than I
   wanted. :(  I baked them in a 350 oven for 20 minutes
   with a pan of hot water on the bottom rack to get a
   good crisp crust, then flipped them over and baked
   another 10 minutes to get the bottom crisp too. Came
   out great!
   
   Posted on GT Cookbook echo by Joyce Monschein, 3-04-92
   
   From the recipe files of Sylvia Steiger, GEnie
   THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
   moderator at net/node 004/005
  
 
 
                    - - - - - - - - - - - - - - - - - -