Directions: |
Directions:In a large bowl, stir 1/2 cup water, starter and 1 cup of flour until smooth. For sourest flavor, cover and let stand in a warm place until bubbly and sour smelling, 12-24 hours.
Soften yeast in remaining water; stir into sourdough mixture with salt and sugar.
It can be mixed by the following methods:
By Hand: Stir enough flour to form a kneadable dough, about 2 cups. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 12-15 minutes; add as little flour as possible to keep dough from sticking. Place dough in a greased bowl; turn over.
With a dough hook: Mix enough flour to form a somewhat stiff dough, 2 cups. Beat on high speed until dough pulls cleanly from sides of bowl, about 8 minutes. If dough still sticks or feels sticky, add flour 1 tablespoon at a time until dough pulls free. Leave in bowl.
When kneaded, cover bowl with plastic wrap and let rise in a warm place until double in size,1-2 hours. Gently punch down the dough.
Turn out onto a lightly floured board and knead until smooth. Roll with hands to a 3 1/2 inch by 12 inch log. Generously sprinkle with cornmeal. Cover lightly with plastic wrap and let rise in a warm place until puffy,10 - 30 minutes.
About 10 minutes before dough is ready, place a 12-15 inch baking sheet on the lowest oven rack, then heat oven to 400º.
With a floured knife, cut several 1/4 inch diagonal slits the length of the bread. Slip onto the hot baking sheet, keep slashed side up on baking sheet. Spray bread all over with water.
Bake 5 minutes, then spray again with water. Repeat after 5 minutes, then bake until deep golden brown, 25-30 minutes more. Let cool completely on rack. |
This recipe for Sourdough French Bread is from