1 3 WATER RECIPES

BASIC SOURDOUGH BREAD - 1, 2, 3 METHOD RECIPE - FOOD.COM

Basic Sourdough Bread - 1, 2, 3 Method Recipe - Food.com image

This is a simple recipe of 1 part by weight starter, 2 parts by weight water and 3 parts by weight flour. Salt is 2% of the flour weight or 0.06 parts by weight. This recipe can be enriched for sandwich bread or buns easily by using milk instead of water and adding sugar and oil. This makes two 1 lb loaves. To make 2 medium loaves, increase ingredients by 50 %. This recipe as written can also make 1 large, 2 lb loaf free-standing or in a 9" x 5" loaf pan. Flo is a pretty french lady on another site who developed the 1-2-3 formula.

Total Time 6 hours 35 minutes

Prep Time 6 hours

Cook Time 35 minutes

Yield 2 1 lb or small loaves, 18 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons sourdough starter (1 oz)
1/4 cup water (2 oz room temperature)
2/3 cup flour (3 oz all purpose unbleached flour)
1 1/3 cups water (a little less than 1 1/3 cup, or 10.5 oz room temperature)
3 1/2 cups flour (15.75 oz unbleached bread flour)
1 1/2 teaspoons salt (0.32 oz table salt)

Steps:

Starter Sponge: Add starter to the water and wisk together. Add flour, mix well, cover and let sit at room temperature (70 to 75F) until doubled in volume (6 hours or overnight).
Dough: Wisk starter sponge into the water and add enough flour to make a thin batter. Wisk to aerate dough, forming some bubbles. Add the rest of the flour and mix well to incorporate.
Cover the bowl and let rest for 20 minutes to 30 minutes.
Add salt and knead for 8 minutes. Cover and let rest 5 minutes.
Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.
Place in oiled container (straight sided is best) and mark the point on the container when the dough is doubled.
Let rise in 75 to 80 F area for 1 hour.
Stretch and fold the dough for the second time.
Let rise in 75 to 80 F area for 1 more hour or until doubled in volume (total time may be 3 hours).
Remove dough and divide into 2 pieces weighing 1 lb each and one piece the size of a ping-pong ball.
Form smooth balls as a pre-shape and rest covered for 10 minutes.
Shape into batards or torpedo or boule shapes. If resistant to stretching, let rest for 5 to 10 min and repeat.
Place loaves on a parchment covered cloth folded to support all sides of each loaf and cover with oiled plastic.
Place the small piece of dough in a small, straight-sided glass and mark doubled volume point with tape or marker or rubber band.
Preheat oven to 425 F and add a cast iron skillet near the bottom of the oven to preheat as well.
Let rise until 1 1/2 times the original volume. Watch the small piece as a guide.
Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass.
Score the loaves with a double edged razor blade.
Place parchment paper and loaves in the oven and using a flat baking sheet or a peel.
Bake for 12 minutes and rotate pan for even cooking.
Bake for 15 to 20 more minutes until browned or 205 F internal temp Cool on rack.

Nutrition Facts : Calories 105.3, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 195, CarbohydrateContent 22.1, FiberContent 0.8, SugarContent 0.1, ProteinContent 3

FUDGY BROWNIES I RECIPE | ALLRECIPES

Fudgy Brownies I Recipe | Allrecipes image

A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand.

Provided by Trish

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 1 - 9x13 inch pan

Number Of Ingredients 10

Ingredients

¾ cup unsweetened cocoa powder
½ teaspoon baking soda
? cup vegetable oil
½ cup boiling water
2 cups white sugar
2 eggs
? cup vegetable oil
1?? cups all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

Nutrition Facts : Calories 156.4 calories, CarbohydrateContent 23.5 g, CholesterolContent 15.5 mg, FatContent 7 g, FiberContent 1.1 g, ProteinContent 1.8 g, SaturatedFatContent 1.1 g, SodiumContent 57 mg, SugarContent 16.8 g

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