Homestead Ultimate Bread Food

THE BEST BEGINNER SOURDOUGH BREAD RECIPE

Steps:

• In a large bowl, combine the starter and water.
• Stir in the flour, and then add the salt.
• Use a fork to mix everything together until it becomes stiff- then switch to your hands to bring the dough together in a rough ball (Remember: don't overmix! This is supposed to be a no-knead-style wet dough.)
• Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.
• After this resting time is complete, stretch and fold the dough a few times to form it into a ball. (See the video for a walk-through on how to do this.)
• Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight.
• The next morning (or after 8 hours), turn the dough out on your counter. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
• After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don't add too much flour and do not knead the dough!
• Cover and rise for 2-3 hours, or until doubled.
• Preheat the oven to 450°F.
• Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch).
• Tip the loaf out of the proofing basket onto a sheet of parchment. Lower the parchment into the Dutch oven.
• Place the lid on the pot and bake for 20 minutes.
• Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
• Move to a cooling rack and allow the loaf to cool completely before slicing it.

HOMESTEAD ULTIMATE BREAD

Steps:

• In a kitchen-aide type mixer, place 2 cups bread flour, your hot water ( not boiling), and your yeast. Mix to combine, then allow this to sponge for 15 minutes.
• Once your sponge is complete, add the rest of your flour, salt, honey and oil. Mix well to combine, then set your mixer to knead for 10 minutes.
• After kneading allow your dough to rest for 10 minutes.
• Spray 2 bread pans with cooking spray, or lightly grease by hand.
• Flour your hands and scrape the dough from your mixer bowl onto a lightly floured surface. (Don't add more flour to the dough at this point).
• Spit dough in half as close as you can. Take each half and knead into the shape of log just under the length of the bread pans. Set loaves into oiled pans. Spray tops with cooking spray.
• Allow dough to rise in the bread pans for 50 minutes (or until double in size) in a warm spot. Preheat oven to 350° for 10 more minutes, allowing bread to continue to rise while the oven heats.
• Place pans into preheated oven and bake at 350° for 30 minutes.
• Remove pans from oven and set aside for 10 minutes. Then rub butter all over tops of each loaf. Remove loaves from pans and rub butter on all sides. Set loaves on a clean kitchen towel or wax paper to cool completely. (must let cool completely in order to slice easily).
• Slice bread and place your slices into airtight bags. I got 14 nice sized slices per loaf. Enjoy!