Side Pannel
Classic Sourdough Bread
Ingredients List
- 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
Directions
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.
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.
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