Sourdough Bread

• 1C Starter

• 1T Sugar

• 1 1/2 C Water (110)

• 3C Unbleached Bread Flour

• 1T salt

• 2C unbleached Bread Flour

In a bowl add starter, sugar, water, and 3C flour. Use a wide whisk and combine till no lumps are visible.
Let rise 2-4 hours till bubbly or starting to crawl up the bowl.
Place in Bosch mixer and turn on speed 1.
Add the salt and remaining cups of flour till the bowl sides scrape clean.
Knead about 3 minutes. Place in a well oiled bowl and cover with saran wrap.
Let rise again about 1-2 hours.
Cut into two even loaves and shape.
Again let rise 1-2 hours longer. Spray with an egg wash.
Bake at 450 for 10 minutes (spray the oven twice, avoiding the light)
Drop the temperature to 350 and continue to bake until the internal temperature of the bread reaches 200.

This recipe is made using my sourdough starter with wild yeast NOT commercial yeast. Your rise times will be different with commercial yeast.

Lacey Berry