Sheepcamp jackass bread

60 servings

Ingredients

Quantity Ingredient
2 cups Sourdough starter
1 pack Active yeast
3 cups Water; warm 90 degrees
2 teaspoons Salt
8 cups Bread flour
⅛ cup Oil
⅛ cup Sugar
1 teaspoon Baking soda

Directions

THE NIGHT BEFORE: Dissolve starter in warm water, add 3 cups bread flour, cover with wet dishtowel and let ferment at room temperature to make sponge. THE NEXT MORNING: Mix sponge with yeast (dissolved in sugar and 3 T warm water) salt, oil, soda. Let sit till bubbly. Add flour till a heavy dough is formed, or it separates from the bowl of a power mixer. Pour out on floured board and knead about 5 minutes till elastic. Put in covered well greased bowl till rises to double in size. Punch down and knead. Fill an 8 inch Dutch Oven half full, put on lid and let rise till pot is full (double in size). Bake at 375 for 30 minutes, reduce heat to 325 and bake 40 minutes more. Turn out on rack, thump bottom to see if sounds hollow (if not, put it back in the oven for awhile! ~ tain't done!). Let cool. Best to cut into quarters and freeze ¾ for future use. If you have more than ½ a Dutch Oven of dough, make some rolls or biscuits or a 1 pound loaf! The 8 inch loaf weighs nearly 5 pounds! Carl.

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