Sourdough
Bread
1 1/2 cups warm water
1 cup Sourdough Starter4 cups unsifted all-purpose flour
3 teaspoons granulated sugar
1 1/2 teaspoons salt
2 to 2 1/2 more cups unsifted all-purpose flour
1/2 to 1 teaspoon baking soda
Combine water, starter, the 4
cups flour, sugar and salt in a crock or glass bowl. Mix well, cover lightly
with a towel or cheesecloth folded into several thicknesses, and let stand at
room temperature for approximately 18 to 24 hours or until the dough has
doubled in size. Mix 1 cup of the
remaining flour with 1/2 teaspoon of the baking soda and stir this into the
risen dough until it is very stiff. Turn the dough out onto a floured board and
knead approximately 1 more cup of flour and a little more baking soda into it.
Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf,
place on a lightly greased baking sheet, cover, and let stand in a warm place
for 3 to 4 hours or until almost doubled in size. Preheat oven to 400 degrees F. Brush a little water on top of the loaves and
make a few diagonal slits across the top with a sharp knife. For a crustier
bread, place a shallow pan of water in the bottom of the oven. Bake for
approximately 45 to 50 minutes or until the crust is a medium dark brown.
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