OK, so you have your sponge, NOW WHAT???
Why, use it of course! You have to start the day before - so
planning is important with sourdough. Nothing smells better than freshly baked bread! Imagine the butter melting on the hot slice! Can you smell it? Here is our first, be gentle this is my first time, recipe we would like to share.
Why, use it of course! You have to start the day before - so
planning is important with sourdough. Nothing smells better than freshly baked bread! Imagine the butter melting on the hot slice! Can you smell it? Here is our first, be gentle this is my first time, recipe we would like to share.
First the utensils you will need:
glass bowl
wooden spoon and spatula
glass measuring cup (2 cups)
2 stone or glass bread pans (you can use metal at this point,
but your sourdough will do better in stone or glass)
measuring spoons, 1 tsp and 1 TBSP
food thermometer
small basting brush
knife (make sure it is a good bread knife - serrated works best)
2 hands of course
Now the ingredients you will need:
unbleached, unbromated, non GMO flour
2 tsp kosher salt
2 TBSP raw, organic honey
2 TBSP real butter (unsalted), additional cooled melted butter
to brush the loaf
2 cups wonderful, goats' milk
Let's start with the starter! The night before you want to make bread, you will need to feed the sponge for the leavening action to make beautiful, big loaves. This step is also a way to feed the living sponge that you made just recently.
Take your sourdough batch out of the refrigerator in the morning to let the batch warm up and wake up the leavening action. By afternoon or early evening you should see how the sourdough batch raised in the glass container, that shows the is ready to be feed.
Mix the batch in the glass container, remove 1 cup of sponge starter into the glass bowl. Now you need to prepare the sponge for tomorrow and feed/replenish the sourdough batch.
Add 1 cup of untreated, well water into BOTH the glass bowl and the glass container containing the sponge. Mix it well with the wooden spoon. Add 1 1/4 cup of good, organic, unbleached flour to BOTH the glass bowl and the glass holding the sponge. Mix well. Take your main sponge and cover - placing it back into the refrigerator until next time you use it.
NOW ITS TIME TO MAKE SOURDOUGH BREAD!
Now, put 1 1/2 cups of goat milk into the glass measuring cup. Add 2 tsp of kosher salt, 2 TSBP organic raw honey, and 2 TBSP real butter together. Heat until everything melts, and the temperature reaches 100*F-110*F. Remember, to hot and you will kill the sponge. Add the milk/butter/honey/salt mix to the starter in the glass bowl. Mix well and let it sit for 5 minutes or so.
glass bowl
wooden spoon and spatula
glass measuring cup (2 cups)
2 stone or glass bread pans (you can use metal at this point,
but your sourdough will do better in stone or glass)
measuring spoons, 1 tsp and 1 TBSP
food thermometer
small basting brush
knife (make sure it is a good bread knife - serrated works best)
2 hands of course
Now the ingredients you will need:
unbleached, unbromated, non GMO flour
2 tsp kosher salt
2 TBSP raw, organic honey
2 TBSP real butter (unsalted), additional cooled melted butter
to brush the loaf
2 cups wonderful, goats' milk
Let's start with the starter! The night before you want to make bread, you will need to feed the sponge for the leavening action to make beautiful, big loaves. This step is also a way to feed the living sponge that you made just recently.
Take your sourdough batch out of the refrigerator in the morning to let the batch warm up and wake up the leavening action. By afternoon or early evening you should see how the sourdough batch raised in the glass container, that shows the is ready to be feed.
Mix the batch in the glass container, remove 1 cup of sponge starter into the glass bowl. Now you need to prepare the sponge for tomorrow and feed/replenish the sourdough batch.
Add 1 cup of untreated, well water into BOTH the glass bowl and the glass container containing the sponge. Mix it well with the wooden spoon. Add 1 1/4 cup of good, organic, unbleached flour to BOTH the glass bowl and the glass holding the sponge. Mix well. Take your main sponge and cover - placing it back into the refrigerator until next time you use it.
NOW ITS TIME TO MAKE SOURDOUGH BREAD!
Now, put 1 1/2 cups of goat milk into the glass measuring cup. Add 2 tsp of kosher salt, 2 TSBP organic raw honey, and 2 TBSP real butter together. Heat until everything melts, and the temperature reaches 100*F-110*F. Remember, to hot and you will kill the sponge. Add the milk/butter/honey/salt mix to the starter in the glass bowl. Mix well and let it sit for 5 minutes or so.
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Now, add 4 cups of unbleached, non-GMO, good for you flour to the starter. Mix well, add enough flour (a little at a time) to enable you to pull the dough from the sides of the bowl and not stick to your hands.
 |  Sprinkle flour on the work surface, take the dough out of the bowl and lightly knead, just enough to mix it well and have a somewhat smooth surface. |
Not sure how to knead bread? Take the dough and fold it over on itself, using the heels of your hands push the dough away from you. Grab the dough again folding it over on itself, push the dough away with the heel of your hands. Still not sure how to knead? Follow this link:
http://www.youtube.com/watch?v=T-YeejOVkLo
Do be careful not to over knead. At this stage, kneading for 2-3 minutes is usually more than enough. Add flour as you go to prevent it from sticking to the counter or your hands.
http://www.youtube.com/watch?v=T-YeejOVkLo
Do be careful not to over knead. At this stage, kneading for 2-3 minutes is usually more than enough. Add flour as you go to prevent it from sticking to the counter or your hands.
Rinse a cotton cloth in warm water, do this multiple times if you used commercial laundry soap. Continue rinsing the cloth out until you DON'T see the cloudy chemicals when you squeeze the cloth. Cover your dough with the damp cloth and let it rest for 20-30 minutes. You will see the dough rise slightly while it rests. Uncover your dough. Knead the dough, using flour if needed, until you have a nice smooth surface and it appears elastic. (stick a finger into the dough, it will recover (pop back into shape) its smooth appearance quickly). Place a small amount of olive oil into a clean glass bowl. Put your dough into the bowl, turning it over to make sure it is covered with olive oil. Rinse out your cloth in warm water and cover the bowl.
 |  |
Let it rest in a warm place (oven with a light on) until it doubles in size, or at least rises above the bowl. This can take around 2 hours. Once it has doubled in size, remove the cover and punch
it down to take all the air out. Place it back into the glass bowl, adding a little olive oil on the surface if needed. Again, rinse the cloth in warm water and cover. Let this rest for another 1-2 hours in a warm place. (Yes, you read this right, you have to let the sourdough rest twice in the bowl.)
Once it has doubled in size twice, than it is time to finish the last rising.
Oil the two loaf pans to prevent sticking. No need to flour the pans. Take the dough out of the bowl and place on a lightly floured surface. Cut the dough in half, knead enough to take all the air out of the dough. As you knead, fold the dough under itself, tucking in the sides to shape a nice loaf. Place the shaped dough into the bread pan. Repeat the steps with the second half of the dough. Now, brush both loaves with cooled, melted butter. Cover both loaf pans with a dry, cotton cloth. Place the loaves in a warm place to rise. When you see that
they have risen well above the pans sides, pre-heat your oven to 375*F. This last rising can take anywhere from 30 minutes to 3 hours. Once the loaves have risen enough, and the oven is warm, lightly brush both with melted butter. Place them side by side in your oven for 45 minutes.
Oil the two loaf pans to prevent sticking. No need to flour the pans. Take the dough out of the bowl and place on a lightly floured surface. Cut the dough in half, knead enough to take all the air out of the dough. As you knead, fold the dough under itself, tucking in the sides to shape a nice loaf. Place the shaped dough into the bread pan. Repeat the steps with the second half of the dough. Now, brush both loaves with cooled, melted butter. Cover both loaf pans with a dry, cotton cloth. Place the loaves in a warm place to rise. When you see that
they have risen well above the pans sides, pre-heat your oven to 375*F. This last rising can take anywhere from 30 minutes to 3 hours. Once the loaves have risen enough, and the oven is warm, lightly brush both with melted butter. Place them side by side in your oven for 45 minutes.
When done, remove from the oven, brush with melted butter again (this will give it that warm, brown, crunchy crust that we all love). Cover both loaves with a dry cloth. Let it cool before slicing - without a good bread knife you will crush the loaf when you try cutting it.
Now ENJOY!
Brenda Lee
Now ENJOY!
Brenda Lee
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