Nancy’s Sourdough Bread

• servings: 1 1/2 pound loaf
• active time: 10 minutes
• total time: 2 hours

Ingredients

3 cups bread flour( 381 grams )

1 teaspoon sea salt

1 cup sourdough starter ,room temperature

3/4 cup lukewarm water

1 package yeast

pinch of sugar

1 Tablespoon olive oil or butter

cornmeal;

Directions

1. Insert dough blade in the large work bowl of Food Processor. Add flour and salt pulse to combine.

2. Dissolve yeast (100 degree water) and sugar in warm water in large liquid measuring cup. Let sit until foamy, about 5 minutes

3. Place sourdough and olive oil on top of flour, with machine running on dough speed pour the yeast mixture through the feed tube as fast as the flour absorbs it . Once the dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough.

4. Knead dough briefly and then transfer to lightly sprayed dough box, Cover and let rise until doubled in volume about 1 hour 30 minutes.Punch down shape into a oval loaf.

5. Place on large cookie sheet, that is dusted with cornmeal. Let rise until doubled in volume, about 1 hour. Using sharp knife cut slashes atop bread X.

6. PH oven to 450 degrees with pan of hot water on bottom rack. Bake 15 minutes then lower heat to 325 degrees and bake 25 minutes more

Notes

When using use 1 cup starter, then add to starter 1 cup flour and 3/4 cup warm water.

Use 1/4 c less flour, can always add if needed.

After feeding, let sit on the counter uncovered until lots of bubbles- take out your cup of starter then feed. Use starter at room temp