World Bread

This recipe is an introduction to wild sourdoughs for novice and experienced baker alike. Once mastered, you will be ready to experiment with any recipe that follows. World Bread will convince any skeptic that all sourdough cultures are not the same. It is a basic white bread recipe used throughout the world. The culture you choose (and the mehod) will give the bread its flavor and texture.

Ingredients

	Culture Activation, Stage 1
1/2 cup	Sourdough Starter, sponge culture
1 1/2 cups	Flour
1 cup	water
	Culture Activation, Stage 2
1 cup	Flour
1/4 cup	water
	Final Preparation
2 Tbs	Butter, melted
1 cup	Milk
2 tsp	Salt
2 Tbs	Sugar
3 1/2 cups	Flour

Instructions

Yield:: 2 medium loaves
Prep time:: 1 hour
Cook time:: 45 minutes
Ready in:: 16 hours and 15 minutes
Recipe Type:: Bread

Culture Activation Stage 1, followed by 6 or 12 hour proof
Mix the sponge culture with the flour mixture and water in a large mixing bowl. This is the working culture.
Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.
Culture Activation Stage 2, followed by 6 or 12 hour proof
Add the flour mixture and water. Mix and knead until smooth.
Proof 12 hours at room temperature or 6 hours in the proofing box. After proofing, this is the fully active culture.
Final Bread preparation, kneading, rising, and baking. Includes 2½ to 4 hour proof.
Punch down. Mix together the milk, salt, sugar, and butter. Add to the dough and mix well.
Reserve some of the flour mixture for flouring the board. Mix and spoon knead the remaining flour into the dough. When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour.
Form 2 pan loaves, and proof at the same temperature used above until the dough rises above the pan tops (2½ to 4 hours).
Bake in a preheated oven at 375° for 40 to 45 minutes. Remove from the pans and cool on wire racks.

Tips for Success

Cooking Tips: If you are interested in using the recipe to compare different cultures, try to eliminate all other variables. then set up a taste panel of your friends as judges. Code the loaves so the testers are not influenced by the source or name of the culture.; Two quite different proofing temperatures with different schedules are suggested. There are many others you can try. Keep in mind that the milk in the recipe should not be used in a long proofing cycle. It is added here when the final recipe is made and the loaves are formed.
Ingredient Tips