Extra-Sour Sourdough Deli-Sandwich ‘Bread’ for the Breadmaker: Step 3

On the Dough Cycle in bread machine carefully work all flour in from the corners by hand, with a flexible spatula until dough is completely kneaded into a smooth ball and close the lid. Allow sourdough ingredients to go through the rest of the dough cycle (about 1 ½ hours) unplugging the breadmaker when it beeps finished, and then forget about it until the next morning. The dough ball with actually double in size left alone to rise undisturbed overnight, right inside the breadmaker canister.

In the morning simply plug the breadmaker back in, and turn it onto a Quick-Bread or 3-hour bread-making cycle (usually the first option on your machine). The breadmaker will again knead the dough down, and allow it rise 2 additional times before the final baking, all within the breadmaker canister. Allow bread to cool before cutting.

Hint: If your breadmaker is overused like mine is, the nonstick-canister surface may be worn out. To prevent dough from sticking and climbing up and out, or over the top of the inner canister (which can fall onto and destroy the heating coil) either dust the dough with a handful of flour, or oil down the exposed inner canister walls, during the morning mixing and baking cycles.