Sourest Sourdough
Ingredients
1 1/4 C. sourdough starter
1/2 C. water
3 C. bread flour
1 Tbsp. olive oil
2 Tbsp. sugar
1 tsp. salt
2 tsp. yeast
Cooking Instructions
Set starter out on counter and bring to room temperature. Feed as you normally do and allow to become foamy and active. This will take 8 to 12 hours. Put all ingredients in the breadmaker and set on the dough cycle. When the cycle is complete, remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in a special “baguette pan” that can be purchased at a kitchen store. Cover again with the damp towel and put in the refrigerator for 12 to 24 hours. Take dough out of the refrigerator, sprinkle with water, and let it sit out until the loaves are fully risen. Spray again with water then bake at 375 degrees for 30 minutes or until brown and crusty. If you want a crusty bread, spray the loaf with water every five minutes while baking.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)