Sourdough French Bread
- 1 cup Sourdough starter -- room temp
- 1 1/2 cups Flour
- 1 1/2 cups Warm water
- 2 teaspoons Salt
- 2 1/2 cups Flour
SPONGE:Combine Sourdough starter, water and flour in large glass
ceramic bowl, stir until smooth. Cover loosely with plastic wrap
damp kitchen towel. Let stand at room temperature in a draft-free
hours.( this is now known as the sponge)
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DOUGH: Stir sponge down.
to large mixer bowl fitted with paddle or dough hook. At low speed,
salt and flour, 1/2 cup at a time, to make a soft dough that begins
pull away from sides of bowl.(or gradually add salt and remaining
1/2 cup at a time, to sponge and beat vigorously with wooden spoon
minutes.) On lightly floured work surface, knead dough until smooth
elastic, 8-10 minutes. Divide dough in quarters and shape each
shallow baking pan on top rack of oven.Just before baking, carefully
1 cup ice cubes in baking pan on top rack. With small sharp knife,
razor blade, cut 1/2inch-deep diagonal slits along tops of bread.
loaf at a time, for 10 minutes, Reduce heat to 425 F and bake
minutes more, until loaves are golden brown. Repeat with second
on wire racks.
Makes 4 loaves, 12 slices each.
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Sourdough Tutorial from Frugal Village