Sourdough Bread
2007 Oregon's Best Winner

Yield: 2-3 loaves

Ingredients and Preparation

Preparation

1. The night before remove sourdough starter crock from refrigerator. To replace starter used the following day, add approximately 1 cup warm water and 2 cups white flour. Mix. Leave uncovered overnight to allow starter to absorb yeast from air. As it rises, you may need to knock it down by stirring to prevent overflow.

2. The following morning, mix 2 cups white flour with 1 ˝ packages of dry yeast and 1 teaspoon rosemary in a large bowl.

3. In a pan warm 1 cup milk with 1 cup potato water (water reserved from cooking potatoes). Add 1 tablespoon butter, 1 tablespoon olive oil, 1 tablespoon kosher salt and 2 tablespoons honey. Do not overheat. Add to flour mix along with 1 ˝ cup sourdough starter. Stir with a wooden spoon, counting to 50 and folding dough to add air. Gradually add 1 cup currants, ˝ cup soy flour, ˝ cup wheat bran, ˝ cup bulgur and 2 tablespoons rye flour. Mix counting to 50. Gradually mix 1 cup white flour. Turn out on counter and knead. Gradually add in 1 cup to ˝ cup of white flour…just enough to keep it from sticking. Do not add too much flour so it becomes stiff. Knead. Return dough to bowl. Cover with a plastic grocery bag. Allow to rise until double in bulk, about 1 hour.

4. Punch dough down. Slam dough several times onto counter to remove air. Stretch dough by pulling down on sides. Knead. Divide into two long loaves and place on a greased cookie sheet. Cover. Allow to rise approximately ˝ hour. Bake for 30 minutes at 400 degrees F. During last 5 minutes turn loaves around so centers can bake thoroughly.

2007 Bob's Best Home-baked Bread Contest - Bob's Red Mill Flour
Deeloris Benson  
Lake County