Bread Recipes

Sourdough Bread Baking in Beehive Oven

Sourdough Bread (Adapted) Recipe
1 c. All-purpose flour
3 ½ Bread flour
2 c. Water
2 c. Ripe starter (See starter recipe)
½ tsp Yeast
2 tsp Salt
In a large bowl combine flours.
Add the water to the starter and stir into the flours.
Mix by hand for 2 minutes. The dough is not yet smooth.
Cover the bowl and let the dough rest for 25 minutes.
Add the yeast and salt to the dough and knead until it is smooth and slightly tacky.
The dough should be soft.
Return the dough to a bowl.
After an hour fold the dough in the bowl.
Do not punch down.
Let rest another 45 minutes.
Divide the dough into two loaves.
Shape as boules.
Let proof for one hour.
Preheat the oven 450 degrees about halfway through the proofing.
Place the loaves on a parchment-lined or cornmeal covered bake tray.
Score the bread top with a razor allowing the loaf to bloom.
To fill the oven with steam, spray water into the oven.
Put the bread in and set timer for 20 minutes.
Open oven door to rotate loaves and to allow the steam to escape.
Reduce the oven temperature to 400 degrees and bake for 20 minutes or until browned.

Original of the video here

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