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www.RecipeFaire.com Presents:
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Sourdough Bread
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by:
George Montgomery
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Sourdough Bread Recipe is a unique bread with the taste of no other and uses sourdough starter, yeast, sugar and salt, flour, bread flour, cornmeal and cornstarch to make this tasty sourdough bread recipe.
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INGREDIENTS
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1 cup Sourdough Starter
(search recipes)
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1 package active dry yeast
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2 cups warm (105° to 115° F)
water
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2 teaspoons each sugar and salt
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5 to 5 1/2 cups all-purpose flour
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2 cups bread flour
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Cornmeal
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1 teaspoon cornstarch, blended
with 1/3 cup water
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DIRECTIONS
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1:
Let starter come to room
temperature. Sprinkle yeast over 1/4 cup of the warm water in large bowl of electric
mixer. Add sugar. Let stand until
soft (about 5 minutes). Stir in remaining 1 3/4 cups water,
salt, and starter. Add 4 cups of the all-purpose
flour. Mix to blend, then beat at
medium speed until smooth
and elastic (about 5 minutes).
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2:
Gradually beat in bread flour, then
add about 1/2 cup more all-purpose
flour to make a stiff dough. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 to 1 cup flour.
Knead until dough is springy and
small bubbles form just under surface
(15 to 20 minutes), adding just
enough more flour to prevent dough
from being sticky. Turn dough in a greased bowl. Cover with plastic wrap and a towel;
let rise in a warm place until doubled
in bulk (about 1 hour).
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3:
Punch dough down; cover with
inverted bowl and let rest for 10
minutes. Divide into two equal portions.
Shape each into a ball and
place on greased baking sheets
that have been lightly dusted with
cornmeal. Let rise until almost doubled
in bulk (45 minutes to 1
hour). Preheat oven to 400° F.
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4:
Bring cornstarch mixture to a boil
in a small pan over medium-high
heat, stirring until thick and clear.
Brush each loaf with warm
cornstarch mixture. With a razor
blade cut a crosshatch design about
1/2 inch deep in the top of each loaf. Bake until loaves are golden
brown and sound hollow when
tapped (30 to 35 minutes). Slide onto
wire racks to cool.
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