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52ed4a97 ffaf 49d3 a11e 6b2d411610f8  2016 03 27 15 29 50

2-2.5 cups of flour, 3/4 teaspoon active dry yeast, 5 ounces warm water, 1 teaspoon salt and 1 cup of sourdough starter straight from fridge.
1. Dissolve yeast in water and let sit about 5 minutes. Stir in sourdough starter.
2. Stir in flour and salt until shaggy dough forms.
3. Turn out onto a lightly floured surface and knead until a soft ball of dough is formed that bounces back when lightly poked. About 8-10 minutes of kneading. Sprinkle a few teaspoons of flour onto work surface if dough becomes too sticky. Final texture should be a little less sticky than a well chewed piece of gum. Gross, I know.
4. Place in a lightly greased bowl and cover with a towel and place in a warm place to rise until doubled - about 2 hours.
5. When risen. Grease a loaf pan 8inch by 5 inch or thereabouts)
6. Turn dough out onto work surface and shape into a sandwich loaf - gently flatten dough into a rough rectangle. Fold the dough like a trifold letter using the short sides. Then fold the dough letter in half. Pinch the ends and seam together.
7. Place seam side down in greased loaf pan, cover and let proof for about 1.5 hours or until dough is even with top of pan. Let proof in a warm place ( microwave with light on works well)
8. Preheat oven to 450F.
9. Fill a oven safe cup or bowl about half way with water. Place in oven - this will help with bread crusting well.
10. Slash the top of the bread with a serrated knife (about 3 times). Place in preheated oven and bake for 10 minutes. Reduce temperature to 400F and continue baking for another 30 minutes.
11. Bake until golden brown on top and the sound is hollow when the bread is tapped on the bottom.
12. Remove the bread from the pan and let cool on wire rack.
13. Enjoy warm or toasted or cooled completely.

Fork Vs Spoon - Mallory
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