Bread (Table) - Monastery Sourdough Bread
Posted: 12 Apr 2021, 05:57
A Carmelite Monastery
Stir together well:
1 cup bread flour
1/3 cup sourdough starter (or ½ tsp yeast)
Water (enough to make a thick paste)
Cover and let sit until bubbly (4 hours or longer)
In a non-metal bowl mix together:
3 cups bread flour
1 cup wheat flour
1/4 cup molasses or honey
1 TBSP salt
Add the sourdough from above and enough water to make a wet dough. Cover. Every one to two hours during the rise fold down the dough, lifting the sides up and folding in to the center with a moistened hand. The dough need not rise in a warm place. Long, cool rises yield a finer loaf. The rise depends on many factors in terms of length. It may take anywhere from four to eighteen hours but it is ready when the dough is almost doubled in size or doubled in bulk. Turn out dough onto a floured surface, knead out any bubbles and form into a smooth, round loaf (or two, for smaller pans). Place upsde down into a round basket or bowl, slightly longer than the loaf, lined with a well-floured bread cloth. Let sit for one to two hours. Turn dough out straight into a cast-iron or dutch oven, score the top with a sharp blade. Cover with the lid and bake at 425 degrees F for 45 minutes to 1 hour and 15 minutes. Remove from pan to cool.
1 cup bread flour
1/3 cup sourdough starter (or ½ tsp yeast)
Water (enough to make a thick paste)
Cover and let sit until bubbly (4 hours or longer)
In a non-metal bowl mix together:
3 cups bread flour
1 cup wheat flour
1/4 cup molasses or honey
1 TBSP salt
Add the sourdough from above and enough water to make a wet dough. Cover. Every one to two hours during the rise fold down the dough, lifting the sides up and folding in to the center with a moistened hand. The dough need not rise in a warm place. Long, cool rises yield a finer loaf. The rise depends on many factors in terms of length. It may take anywhere from four to eighteen hours but it is ready when the dough is almost doubled in size or doubled in bulk. Turn out dough onto a floured surface, knead out any bubbles and form into a smooth, round loaf (or two, for smaller pans). Place upsde down into a round basket or bowl, slightly longer than the loaf, lined with a well-floured bread cloth. Let sit for one to two hours. Turn dough out straight into a cast-iron or dutch oven, score the top with a sharp blade. Cover with the lid and bake at 425 degrees F for 45 minutes to 1 hour and 15 minutes. Remove from pan to cool.