Directions: |
Directions:Proof yeast with sugar and 1/2 C. lukewarm water in a medium bowl until bubbly and double in size.
In a large mixing bowl, combine starter, remaining 1 C. lukewarm water, the proofed yeast mixture, shortening and salt. Stir this mixture until it is dissolved and completely blended. Add the baking soda and flour, mix well with a dough hook or by hand.
Remove dough to a well-floured board and knead 8-10 minutes, or until dough is supple, smooth and elastic. Place dough in a buttered bowl and turn to coat with butter. Place seam side down in bowl. Cover well with plastic wrap and a large tea towel, set in a warm, draft-free place, and let rise for about 2 hours.
Punch dough down and knead about 20 times. Cut into 4 pieces. Use a rolling pin to press out all of the air. Roll each portion of dough into an oblong shape, preferably 9x14 inches. Take the long side and roll dough into a log, sealing edges. Seal very well and gently stretch loaves into desired length. Place on a greased baking sheet, sprinkled with cornmeal. With a sharp knife, make 3 evenly spaced diagonal slashes on top of each loaf. Cover with tea towel and let rise for 90 minutes in a warm, draft-free place. I cover with my roasting pan lid to ensure it is draft-free.
Preheat oven to 450º. Brush top of loaves with cold water and place in upper third of oven. Splash oven door (not the glass) with water to create steam and bake for 10 minutes, Lower temperature to 400º and bake for 20 minutes more. Remove from oven to cooling rack. |
This recipe for Sourdough French Bread is from