Soft White Sourdough Bread
First experiment in bread machine.
Cuisinart. Whole Wheat cycle, 4-hr 38-min. Dark Crust.
Adapted from KAF original recipe:
Cold 40s-degF. Cloudy w/ drizzle.
Indoor temp 69/70-degF. 52 RHumidity.
113-g tepid Distilled* Water
7-g Red Star Active Dry Yeast
1 toothpick dip Briess Sorghum Syrup
454-g Homemade GF Sourdough castoff
372-g KAF GF Measure-for-Measure
8-g Hodgeson Mill Buttermilk Powder
57-g tepid Distilled Water
3-g SF Salt Co. French Grey Sea Salt
13-g 4th & Heart Ghee warmed to liquid
Measure water & yeast into scale measuring bowl. Add 1/2 toothpickful sorghum syrup. Stir to mix. Pour into bread machine baking tin. Allow yeast to become frothy.
Measure sourdough & stir into frothy yeast.
Measure M4M & buttermilk powder. Stir well & add to yeasty sourdough.
Set tin into machine body. Lock in place. Close lid.
Select Whole Wheat, Dark Crust. Press Start/Stop.
Machine will start a warming cycle before kneading cycle.
At beg kneading cycle, open lid. Gently scrape & fold forming dough. Add additional water from the 57-g reserve, 1-T at a time if dough is too dry w/ clumps not incorporating.
Close lid & allow machine to work.
At beg of next kneading cycle, open lid. Sprinkle salt onto dough. Gently pinch salt into dough as machine kneads. Close lid & allow machine to work.
At beg of final kneading cycle (machine will beep an alert), open lid. Check dough’s formation & feel. Dough will feel warm, soft & pliable. A little sticky is fine, too for GF dough.
Remove paddle at end of this kneading cycle. Gently smooth dough & make sure it’s formed a loaf. Add ghee by drizzling a little around each corner. Drizzle remaining over dough top. Close lid & allow machine to work. It will start baking cycle after this last rise.
When baking cycle ends, use a digital probe thermometer to check loaf’s internal temp. 210-degF. Remove tin from oven & cool at least 1-hr... if possible *grin*
Using Angelica Nelson’s method here:
- Homemade sourdough made with 1/2 potato flakes & 1/2 KAF M4M with 1 Floristor probiotic capsule broken open & sprinkled over slurry. Tended & ripened over 7-days.
- This was not fully workable ripened sourdough. Used amounts normally cast off during additional feeding.
- So excited making this first loaf of tasty, tangy, crispy & tender GF bread! In a bread machine even.