Sourdough Bread

In practice, you need something more than just work. You need to develop external hobbies, which you can enjoy without thinking about work.

One of my favorite things to do is cook. It's something my wife an I can do together, or I can surprise her with a simple breakfast treat. Regardless, it's something that I can use to brush off stress that happens at other times.

Recently, one of my endeavors is bread-making, especially sour dough. I was close to San Francisco while I grew up in California, and love warm clam chowder in a bread bowl.

I'm going to share my "top secret" recipe, which you can find here.

Sourdough Bread (makes 2 loaves)

Ingredients

• 4 3/4 cups bread flour
• 3 tablespoons white sugar
• 2 1/2 teaspoons salt
• 1 (.25 ounce) package active dry yeast
• 1 cup warm milk
• 2 tablespoons margarine, softened
• 1 1/2 cups sourdough starter
• 1 extra large egg
• 1 tablespoon water
• 1/4 cup chopped onion

Directions

1. In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
3. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
4. Brush egg wash over tops of loaves, and sprinkle with chopped onion.
5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until done. 

Now, here's a couple of secrets or special tips I've incorporated into my bread:

1. Instead of letting the dough rise constantly for 1 hour, leave the dough in the maker (I use a KitchenAid) to rise, and every 10 minutes knead the dough for 10 seconds, repeat for 5 times during the hour. This will give your bread a tough or robust feel

2. If you'd like crunchier crust, boil 10 cups of water, pour the water into an oven-safe pot or pan, place into your oven while you cook the loaves. Simply delicious!

3. To make your loaves look beautiful, roll the dough into a rectangle, about 1/4 inch thick. When it's near perfect, work from the long side (length) and slowly roll the rectangle into a traditional loaf. Pinch the seam closed with a little water to seal it. Tuck the unsightly ends under the seam, pinch in the same fashion.

4. Score the loaves with a sharp knife. Cut in the loaves about 1/4 inch before placing the loaves into the oven.