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B/M Sour Sourdough

Make B/M Sour Sourdough at home with Sourdough Starter, Water, Bread Flour, Sugar, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1/2 cup
• 3 cup
• 2 tbsp
• 1 1/2 tsp
• 2 tsp

Method (preview)

1. 1

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

2. 2

   Remove dough and squeeze out gases.

3. 3

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

4. 4

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

5. 5

   Place loaves on a cornmeal covered baking sheet.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty.