SOURDOUGH IN BREAD MACHINE RECIPES

Steps:

• Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
• Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
• Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.

Steps:

• Mix the bread flour, starter, sugar, and water in a large mixing bowl.  It will seem dryer than most sourdoughs, but don't add more water.  Use your hands to make sure everything is incorporated into a ball.  Cover the bowl with a damp tea towel and let it rest on the counter.  (It helps to measure out the salt into a separate container on place it on top of the towel so you don't forget to add it later.)
• Place the dough and salt into the bread machine bucket and select the dough cycle.  The machine will beep when the cycle ends, but let it rise another 2-3 hours in the machine, for a total rise time of 3-4 hours.  The dough should look noticeably puffier, but may not have quite doubled in size.
• Prepare a baking sheet by lining with parchment paper and sprinkling with cornmeal.  Take the dough out of the bread machine, and gently shape it into a round or oval loaf.  The dough will be slightly sticky, but dry not to use any flour when shaping it.  Place on the prepared baking sheet and cover with plastic wrap sprayed with cooking spray.
• Place the covered loaf in the refrigerator to proof overnight.  Anywhere from 8-16 hours will be fine.
• In the morning, preheat the oven to 450 degrees with two racks: one in the center, one in the lower middle.  Place an empty rimmed baking sheet on the lower rack while the oven is preheating.  Remove the loaf from the fridge and gently rub with flour.  Slash the loaf with a lame or sharp serrated knife.
• When the oven has preheated, pour 1 cup of water onto the empty baking sheet to create steam.  Immediately place the loaf inside, close the door, and bake for 45 minutes.  Let cool on a wire rack for at least 4 hours before slicing. 7.  Store at room temperature, well wrapped, for up to three days,