Sourdough French Bread#3

* Exported from MasterCook *

SOURDOUGH FRENCH BREAD #3

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c All-purpose flour (I use
-unbleached Gold Medal)
1 t Salt
1 t Sugar
1/2 pk Dry yeast
1 c Sourdough starter

In a large bowl... Mix the dry yeast in body-heat
water (about 1/4 to 1/2 cup) Add 2 cups of the flour,
the starter, salt and sugar and stir for about 10
minutes

When smooth, cover with a damp towel and let rise for
at least 1 1/2 hours

Stir in one cup of flour, or enough to make the dough
rigid.

Knead dough on a well-floured bread board for 10-15
minutes Roll into a long loaf or form into a round
ball, depending on your preference Place on a baking
sheet sprinkled with corn meal Cover with a damp towel
and let rise for at least 1 1/2 hours

(with this recipe the long rise times allow you to
enjoy a ball game, read the Sunday paper, trim your
toe nails, and mow the lawn)

Place a pan in the bottom of the oven, and fill it
with boiling water (this, she told me, is the secret
weapon)

Mix 1/2 t of cornstarch in about 1/4 cup of hot water

Make several diagonal slices in the top of the loaf to
prevent it from breaking up when it fills with steam;
brush the loaf with the corn starch mixture

Place the loaf (on the bread pan sprinkled with corn
meal) in the oven above the water pan and bake at 400
degrees for 10-12 minutes

Remove from the oven, and brush again with the corn
starch mixture

Remove the water pan from the oven and refill it with
cold water

Place the bread and water pan back in oven (water pan
below the bread) and bake for about 25 minutes



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