Sourdough Bread

sourdough-bread

Courtesy of food.com

Here is the culmination of all the effort you have invested in your sourdough starter (for a great reference to sourdough starter and the effort it takes, refer to the chapter  ADAM REAL-LAST-NAME-UNKNOWN in Anthony Bourdain’s  Kitchen Confidential– it’s hilarous! NB:  Be warned it is not for those for whom swearing is upsetting.  In which case, you shouldn’t be reading Anthony Bourdain anyway.

NB: measurements in US volume measurement

Ingredients required:

Prep Time:  12 hrs     Cook time:  30 mins     Yield:  2 loaves

Ingredients:

 

2 c warm water

6 -8 c flour (this depends on altitude and how thick your sourdough starter is)

1 c Sourdough Starter (unproofed)

2teaspoons salt

2teaspoons sugar

12cup water

12teaspoon cornstarch

Method:

  1. In a large bowl, combine the water, sourdough starter and 4 cups of flour.
  2. Mix well and cover with plastic wrap in a warm place 8-12 hours (I do it over night).
  3. The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
  4. Knead till smooth.
  5. Cover and let rise 2 to 2-1/2 hours.
  6. Punch down and divide in half.
  7. Knead till smooth and form into rounds. Place on a greased baking sheet. Cover lightly and let rise till double and puffy (1 to 1-2 hrs).
  8. While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small bowl and microwave till boiling, remove from heat and let cool.
  9. Heat oven to 400°F.
  10. Carefully place a small pan of hot water on the bottom rack of the oven.
  11. Cut two slashes across each other on top of each loaf.
  12. Bake for 10 minutes.
  13. Pull out the rack and baste each loaf well with the cornstarch mixture.
  14. Close the oven and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom.
  15. You are supposed to allow this to cool for 2 hrs to develop a full sourdough flavor

Great with Cioppino

 

 

 

 

 

 

 

 

 

 

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