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Sourdough Bread
1 c active (bubbly) starter
1/2 c buttermilk or yogurt (optional)
1 c water
150 g (5 1/2 ounces) flour
1/2 c. wheat germ
1 T. sugar
2 tsp. salt
1/2 c. water
additional flour
The night before, make a sponge with starter, buttermilk, water
and flour.
Next morning, mix in the wheat germ, sugar, salt, water and enough
additional flour to make a soft, kneadable dough.
Divide the dough into two, and let the parts rest, covered, for 20
minutes.
Knead the dough for 3-5 minutes, trying not to incorporate too much
additonal flour. Form the loaves by rolling each piece of dough
flat, folding into thirds, then rolling up the short end tightly
like a jelly roll. Pinch the long seam closed, then pinched each
rolled end closed and put into a buttered loaf pan, pressing it to
fill the pan.
Allow to rise in a warm place until at least slightly more than
doubled in size.
Heat the oven to 230 degrees C (450 degrees F), spray the tops of
the loaves generously with water, then turn the oven down to 190
degrees C (375 degrees F) and put the loaves in.
Spray a generous amount of water into the oven. Baked for about
40-45 minutes.
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Bread 05