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Classic Sourdough Bread



* Exported from MasterCook *

CLASSIC SOURDOUGH BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Sourdough

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sourdough starter
1 1/3 cups Warm water
5 To 6 c all-purpose flour or -- a combination of
and whole -- wheat flours
1 tablespoon Salt
1 tablespoon Sugar
1 teaspoon Baking soda -- Cornmeal to sprinkle


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
450F 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

=============== Reply 70 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM SOURDOUGH 4 SL
To: BGMB90B ELAINE RADIS Date: 06/03 From: BGMB90B
ELAINE RADIS Time: 9:22 PM

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