ron, got myself that bread machine. Not going to be the same as when I could make it by hand, but, at least it's .. it's..homemade? lol... The recipes will be. Wait! I can even cheat with that, get it in a box?? Nah, not unless I'm having a pretty bad week.
You can use the sourdough with a bread machine:
Bread looks delish! Recipe please Ron.
San Francisco Sourdough BREAD, from Bread Alone by Daniel Leader & Judith Blahnik:
First make up a sponge and let it sit at 74 - 80 degree draft free place for 24 hours:
Starter - 2/3 cup
Water (dechlorinated) - 1 cup
White flour - 1 1/2 cup
Final dough:
Water - 2 cups
White flour - 5 1/2 - 6 1/2 cups
Fine sea salt - 1 T
Mix final dough and knead it for 15 to 20 minutes. Let it ferment at 74 - 80 degrees in a draft free area
for 2 1/2 hours in a large bowl, covered with a damp towel or plastic wrap. Deflate the dough by pushing
down in the center and pulling up on the sides. Cover bowl with a clean damp towel or plastic wrap and
let sit in a warm (74-80) draft free place for 30 minutes. Turn out on a floured area and knead briefly.
Shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a warm (74-80) draft
free place for 30 minutes. Shape. You may divide the dough into two pieces and shape into two round
logs or into round loaves (free form) or one large freeform loaf. Proof the loaves in a warm (74-80) draft
free place till they rise 1 1/2 times the size - about 1 hour - on a floured towel. Preheat oven for an hour
before baking. Bake an a baking stone at 450 for 15 minutes, reduce heat to 425 for 20 minutes longer.
Turn out and thump the bottom to test for doneness (sounds hollow) and cool on a wire rack for 25
minutes before cutting. Spritzing the oven at the beginning and each 3 minutes for the first 10 minutes
will make a hard crust. One can use two conventional baking pans if desired.
