B/M "Sour" Sourdough Recipe

1. 1

   This basic recipe was from Anna Ellis (DMSD70C).

2. 2

   I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle.

3. 3

   When the cycle is complete, leave the dough in the pan for 3 to 4 more hrs.

4. 4

   Remove dough and squeeze out gases.

5. 5

   Cover with a damp towel and let it rest for 20 or possibly 30 min min.

6. 6

   Sprinkle corn meal on a board and shape dough into two cylindrical loaves.

7. 7

   Place loaves on a cornmeal covered baking sheet.

8. 8

   Cover again with the damp towel and allow to rise for another two hrs.

9. 9

   At the end of two hrs, chill the dough, still covered, for at least 12 hrs (the longer the better).

10. 10

    Take dough out of the refer, sprinkle with water, and let it sit out for 4 hrs.

11. 11

    Sprinkle again with water then bake at 375 for 30 min or possibly till brown and crusty.

* Per serving · 4 servings · Values may vary.