Classic Sourdough Bread**

* Exported from MasterCook *

CLASSIC SOURDOUGH BREAD**

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.

6/29/93



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