I love sourdough and have made it many times. This recipe gives you a tangy bread with less effort. It’s not sourdough but it’s pretty nice in a sandwich.
Ingredients
1 cup water, cooler (65-70F/ 18C
1/2 cup sour cream or yogurt, room temp 112g
1 tbsp vinegar, white works
2 1/4 - 2 1/2 cups bread flour 274g - 300g
2 tsp sugar
1 tsp salt
2 tsp ginger powder
2 1/4 tsp instant yeast 7g
Instructions
Please read the tips and tricks below.
Place the first 8 ingredients in your bread machine as suggested by your bread machine. You may use the dough setting. Let rise about 45-60 minutes, then shape as desired. Bake at 375F/190C.
Or use the French setting for this bread. In the machine. Adjust the crust setting. Remove within 5 minutes of cycle completing.
Susy’s Tips and Tricks
Adjust the flour as necessary. You may need a bit more or less. Start with the smaller quantity. Check it at the 5-6 minute mark. It should be slightly tacky not sticky.
Rise time how long? Try the finger-poke test: if you poke the dough with your (wet or floured) fingertip and it instantly springs back, it's underproofed. If it doesn't spring back (or only slightly rebounds), it's overproofed. When you poke it and it slowly springs back most of the way, it's ready to load and bake.
Like your bread extra sour? Try adding 1 1/2 tsp citric acid.
This dough does best with a longer rise, that is why the French setting is used. It has a longer rise time.
I baked my dough with a eggwash/water and poppyseeds.
