Sourdough Bread(Bob's) Recipe

SOURDOUGH BREAD (BOB'S)
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Flour (all-purpose or bread)
    1       tb           Buckwheat flour
    1       tb           Bran
    1       pk           Yeast (1 Tbsp)
    2       c            Sourdough starter
    2 3/4   c            Warm (105-115 F) water
    1       tb           Malt extract, powdered &
                         -unflavored
    2       ts           Salt
 
   Make a yeast sponge by mixing the starter with 1 cup
   warm water and 1 1/4 cups flour. Cover the bowl with a
   towel and place in a warm spot for 24 hours. At that
   time, stir down the sponge and put 1/2 of it back into
   a jar and store in the fridge for your next baking.
   
   To make the bread: mix the yeast with 1 1/2 cups of
   warm water and allow to proof for 10 minutes. (Note: I
   sometimes use a mixture of beer and water to proof the
   yeast in, as it adds to the flavor of the bread.) Add
   the yeast mixture to the sponge, add the buckwheat
   flour, bran, malt extract, and salt. Mix well, then
   add the flour a cup at a time to form a soft dough.
   (Note: the 6 cups includes the 1 1/4 cups used in the
   sponge, so you will be adding 4 1/2 to 5 cups to make
   the dough) After adding 3-4 cups, turn the dough out
   on a floured surface and knead for 12 minutes adding
   the rest of the flour as the dough gets sticky. The
   dough should be soft and elastic, add only enough
   flour to get to this point where the dough is no
   longer sticky. (Note: malt extract can be found at
   stores selling home-brewing and wine making supplies
   as well as some health food stores.)
   
   Place the dough in an oiled bowl and turn to coat; let
   rise in a warm spot until doubled in bulk. Punch down
   the dough, remove from the bowl and knead for a couple
   of minutes. Let the dough rest for 5-10 minutes, then
   cut in half and shape into 2 oval loaves.
   
   Cover the loaves with a towel and let rise until
   doubled or more (1-2 hours). Allow the dough to rise
   in a cool spot for several hours to develop more of
   the sourdough flavor.
   
   Bake the bread in a preheated 400 F oven for 15
   minutes, then lower the heat to 350 F for the next
   15-20 minutes. Then reduce the oven to 325 F for the
   final 15-25 minutes until the loaves are done. This
   lowering of the heat attempts to duplicate the falling
   heat in a baker's wood fired oven.  Test the loaves
   for doneness by rapping on the bottoms, it is done
   when it sounds hollow. Cool on a rack before storing
   (if it lasts long enough to store!)
  
 
 
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