NOTE:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
1 C mix weighs approx. 125g.
BREAD TIPS:
1. If using eggs we recommend using liquid egg whites in the carton for this delicious and authentic tasting sourdough.
2. Ovens vary, so bake times may need to be adjusted, however it is always best to bake the breads long enough and cover them towards the end, if they are looking dark.
2. For a softer crust, store in a plastic bag, and for a crispier crust store in a paper bag.
3. Re-crisp the crust in a 400° oven for about 10 minutes.
4. Breads will keep 7-10 days refrigerated or frozen up to a year.
INGREDIENTS
1 1/2 C MULTI-USE SOURDOUGH MIX (187g)
1 Small carton Liquid Egg Whites or 2 Cups (454-460g)
NOTE: We think the taste is perfect, however if you want a very sour flavor you can add up to 1 T Apple Cider Vinegar to the egg whites.
DIRECTIONS:
Pre-heat your oven to 375° (350 convection). Spray or line a sheet pan. Have your liquids at room temperature or just warm to the touch.
1. Measure and add the dry mix to a large bowl.
2. Make a crater in the middle of the dry mix and add the liquid.
3. Hold the bowl with one hand and use the fingers of your other hand to 'whisk' and combine the wet with the dry.
4. Mix thoroughly for about 60 seconds, until the dough tightens up and comes together.
5. Knead and squeeze the dough for about 1 minute and shape into a ball. Then use damp hands to smooth the surface of the loaf.
6. For an authentic looking loaf, dust the top with some tapioca starch, then lightly score an X on the top with a knife.
7. Bake. One Rustic Loaf will bake about 45-55 minutes.