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1
FOR THE SPONGE. (This will make the proofed sourdough starter.).
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2
1 cup starter, 3/4 cup water & 2 cups flour.
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3
Mix the starter with the flour & water.
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4
Set aside and let sit 4-8 hours or overnight in the refrigerator.
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5
Let proceed till it expands 3 times it's original size.
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6
FOR THE DOUGH.
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7
Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
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8
Let the bread machine mix, kneed and do the first rise.
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9
Remove at beep to lightly floured surface.
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10
Divide dough into 2 equal portions.
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11
Pat each dough portion out into a flat circle.
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12
Gently stretch and fold the left side over the middle, then the right over the middle.
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13
Like folding a letter.
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14
Shape, always keeping the folded side on the bottom.
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15
Spray pan with pam & then place shaped dough into pans.
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16
Spray the tops and cover with plastic wrap.
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17
Refrigerate over night.
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18
Take out in the morning and let them finish rising at room temperature.
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19
They should be light.
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20
Don't rush the rising or your bread will be dense.
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21
Bake at 350 until done, about 30 minutes.
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22
If your bread is browning too fast, tent with aluminum foil.
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23
The bread is done when internal temperature reaches 210.
