Tuesday, December 27, 2011

Solar No Knead Sour Dough Bread

Solar No Knead Sour Dough Bread

This recipe was developed from a sour dough recipe designed for home ovens. It now creates a beautiful delicious sour dough bread in you Solar Oven.

1 cup of whole wheat flour
2.5 cups of all purpose flour
1 ½ teaspoons of salt
1 ½ table spoons of raw sugar
¼ cup of whole wheat sour dough starter
¼ cup of white flour sour dough starter.
1 ¼ cup of filtered water.

Place all your dry ingredients into a mixing bowl, stir together.
Stir the sour dough starters into the water and then mix the water into the dry ingredients.
Place the mixing bowl into a plastic bag and close tightly. Place in a warm area to proof for 6 hours.
Once the dough has proofed place the dough on to a floured surface and flour your hands as dough should be very wet and sticky. Gently with your fingers spread the dough out into a circle about ¾ of an inch thick. Fold it over in thirds. Then fold it again in half. Let sit under a towel for about 15 minutes. Mean while spray oil into a mixing bowl and cover with wheat bran. Dump out the excess bran. This will prevent the dough from sticking to the bowl during the final proofing. Once the dough has sat for the 15 minutes flour your hands and gently shape into a ball and place into the bowl. Once again cover with a plastic bag and let proof for one hour. This is a good time to start warming your solar oven. Once the hour is up gently turn the mixing bowl over and guide the dough into a round oiled bread pan. Bake for one and a half hours. The breads core temp should reach 200 degrees. Let cool for a couple of hours and you have fresh sour dough bread.

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