Classic sourdough bread
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Classic sourdough bread
  Sourdough    Bread  
Last updated 6/12/2012 1:16:50 AM. Recipe ID 46890. Report a problem with this recipe.
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      Title: Classic sourdough bread
 Categories: Breads
      Yield: 6 Servings
 
      1 c  Sourdough starter
  1 1/3 c  Warm water
      5    To 6 c all-purpose flour or
           -a combination of
           All-purpose and whole wheat
           -flours
      1 tb Salt
      1 tb Sugar
      1 ts Baking soda
 
  Cornmeal to sprinkle on pans
  
  THE SPONGE: Pour 1 c of starter into a large ceramic mixing bowl.
  Feed and then refrigerate the remainder. Add to the starter in the
  mixing bowl, the warm water and about 3 c of flour. Beat vigorously
  with a spoon or wire whisk. Cover this sponge with plastic wrap and
  put it aside to work. This time period can be very flexible, but
  allow at least 2 hours and as many as 24. The longer it has, the more
  yeast there will be for the second rise and the more pronounced the
  sour flavor of the bread will be.
  
  THE DOUGH: After sponge has bubbled and expanded, remove plastic wrap.
  Blend salt, sugar and baking soda into 2 c of flour. Mix this into
  sponge with large spoon. When dough begins to hold together, turn it
  out onto floured board and knead it for 3 or 4 minutes. Add flour as
  needed to make a fairly stiff dough.Give the dough a rest and clean
  the bowl. Continue kneading for another 3 or 4 minutes. Place the
  dough back in the bowl turning it to grease the top. Cover and let
  rise for 2 to 4 hours.If you want, you can skip the second rise in
  the bowl and proceed directly to the next step.
  
  SHAPING AND BAKING THE LOAVES: Knock down the dough and shape it into
  2 long loaves. Place them on a cornmeal sprinkled cookie sheet, cover
  and let them rise for another 2 hours or so.Toward the end of the
  rising period, preheat your oven to 450 F and begin heating a kettle
  of water on your stove. Just before you put them in the oven, slash
  the tops of your loaves diagonally with a knife 1/4" deep every two
  inches and brush with cold water.Place a baking pan on the oven
  bottom and put in 3 or 4 cups of boiling water. Put the loaves on the
  rack over the steaming water, close the oven and bake for about 25
  minutes.
  
  From The Cookie-Lady's Files Reformatted for MM:dianeE 6/29/93
 




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Recipe ID 46890 (Apr 03, 2005)

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