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ABM: Sourdough Italian Bread Recipes by Maree
posted by Maree 05-16-102 6:48 AM
www.cyber-kitchen.com/ubbs/archive/BREAD/ABM_Sourdough_Italian_Bread_Recipes_by_Maree.htmlItalian Winter Biga
Recipe By : Rustic European Breads
Serving Size : 1 Preparation Time :0:00
Categories : Dough Cycle Rustic Breads
Amount Measure Ingredient -- Preparation Method
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1/4 teaspoon yeast
3/4 cup water -- plus 2 tablespoons
1 3/4 cups bread flour -- plus 2 tablespoons
Add all to bread machine and process on dough setting until the starter has mixed for 5 minutes, then turn off machine. Let sit in machine overnight or for a minimum of 10 hours. Remove starter to a 2-quart glass or plastic storage container. Store in fridge up to 2 weeks.
Recipe By : Rustic European Breads
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread Recipes
Dough Cycle
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons yeast
1 1/4 cups water
2 teaspoons dry milk
3 cups bread flour
1 teaspoon salt
1 cup Italian Winter Biga (or Old Dough)
Combine all ingredients in the bread machine pan and process on the dough setting. The dough will be more like batter than dough. Once cycle is finished turn out dough onto heavily floured surface. Reserve 1 cup of dough for next batch (Store in fridge).
Sprinkle dough with liberal amounts of flour. Flatten and cut into two rectangles, about 4 X 10 inches each. Cover and let rise about 30 minutes. Pull and stretch dough into two 6 x 12 inch rectangles, then spread your fingers and mash them into the dough to flatten the bread and give it it's characteristic uneven shape.
Now, flip the breads over onto a peel you've generously coated with cornmeal, rub the surfaces with flour, cover and let the loaves rise for an additional 30 minutes.
While the dough is rising, preheat the oven with a stone in place to 425.
Once the breads have risen, slide loaves onto stone. Spray the inside of the oven with clear water 3 or 4 times during the first 10 minutes of baking. Bake until golden brown, about 25-30 minutes. Cool on rack.
NB. Make the Sourdough Starter first!
Recipe By : The Bread Machine Magic Book of Helpful Hints
Serving Size : 1 Preparation Time :0:00
Categories : ABM Dough Cycle
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound loaf:
1/2 cup water -- up to 5/8
1 cup sourdough starter
1 teaspoon salt
1 teaspoon sugar
3 cups bread flour
2 teaspoons yeast
For a Mild Sourdough: Place all ingredients in bread pan. Select dough setting, and press start.
For the Sourest Sourdough: In a medium bowl, combine the water, starter, and half the flour. Cover and let stand in a warm place up to 24 hours until very sour and bubbly. Then combine the mixture with the remaining ingredients in the bread pan, select Dough setting, and press start.
When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
Shape dough into one 10-inch long oblong loaf or 1 large round loaf or one 24-inch long thin baugette or 6 French rolls. Place loaf on a baking sheet that is well greased or sprinkled with cornmeal. With a sharp knife or razor blade, slash the rolls or the baguettes down the center about 1/2 inch deep. On the oblong loaf, make 3 diagonal slashes. On the round loaf, slash an X or # on top. Let rise 30 to 45 minutes until doubled.
Preheat oven to 400 degrees F. With a plant mister, mist each loaf with water (or brush with water). Bake 25 to 30 minutes until golden brown, misting with water twice more at 5-minute intervals. Remove from oven and cool on wire racks.
To preserve the crisp crust, do not store in plastic wrap or bags. Bread can be loosely covered or left out for up to two days before it dries out completely.
Note:Starters vary in consistency. If yours is thin, use the lesser amount of water in the recipe.
"San Francisco" Sourdough French Bread
Recipe By : The Bread Machine Magic Book of Helpful Hints
Serving Size : 1 Preparation Time :0:00
Categories : ABM Dough Cycle
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound loaf:
1/2 cup water -- up to 5/8
1 cup sourdough starter
1 teaspoon salt
1 teaspoon sugar
3 cups bread flour
2 teaspoons yeast
For a Mild Sourdough: Place all ingredients in bread pan. Select dough setting, and press start.
For the Sourest Sourdough: In a medium bowl, combine the water, starter, and half the flour. Cover and let stand in a warm place up to 24 hours until very sour and bubbly. Then combine the mixture with the remaining ingredients in the bread pan, select Dough setting, and press start.
When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into one 10-inch long oblong loaf or 1 large round loaf or one 24-inch long thin baugette or 6 French rolls.
Place loaf on a baking sheet that is well greased or sprinkled with cornmeal. With a sharp knife or razor blade, slash the rolls or the baguettes down the center about 1/2 inch deep. On the oblong loaf, make
3 diagonal slashes. On the round loaf, slash an X or # on top. Let rise 30 to 45 minutes until doubled.
Preheat oven to 400 degrees F. With a plant mister, mist each loaf with water(or brush with water). Bake 25 to 30 minutes until golden brown, misting with water twice more at 5-minute intervals. Remove from oven and cool on wire racks. To preserve the crisp crust, do not store in plastic wrap or bags. Bread can be loosely covered or left out for up to two days before it dries out completely.
