Sour Dough Bread
3 cups flour
¼ tsp instant yeast (SAF)
1 ¼ tsp salt
¼ - ½ cup sour dough start
Variations – cranberry/Almond/Cinnamon bread
Add 1-1/4 tsp. Cinnamon
½ cup craisins
½ cup almonds
¼ tsp more yeast
2 tsp more water
1/2 bag white chocolate chips
Mix above ingredients in a glass or plastic bowl. Do not use metal.
1-1/2 cups water
½ tsp vinegar
Stir all the ingredients only until combined.
Dough should be pretty stiff. Cover bowl with plastic wrap and let rest for
at least 12 - 18 Hours. When surface is dotted with bubbles the dough is ready.
After dough is rested, place dough on well floured surface and lightly dust with flour. Knead dough gently about 7-8 kneads.
Spray a second oiled bowl and place dough seam side down in the bowl. Cover and let rise until doubled in size and doesn not readily spring back when poked , about 2 hours in a warm room.
After the dough has risen about 1 ½ hours begin preheating oven and cover pot with a lid (dutch oven is best) for last 30 mins. To about 450º F. Pot should be at least 4 – 8 qt. Heavy covered pot.
When dough is risen, carefully remove HOT pot from oven. Turn dough over into the pot ( now seam side up). Cover with hot lid, and bake 27 min. Uncover and continue baking for an additional 5 + mins. Remove to wire rack and cool before cutting ( if you can wait!)