Sourdough French Bread

By Hklbrries

I clipped this recipe from an Alaskan newspaper (probably the Homer News) sometime back in the 1980s. The Fresh Sourdough Express Bakery is an amazing little bakery in Homer, Alaska. If you ever have the chance - eat there!

Ingredients

• 3 cups sourdough starter
• 1 1/2 cups warm water
• 2 tsp salt
• 4 to 6 cups white flour
• 1 tbsp gluten flour (optional)
• Whole grains, seeds, onions, etc., optionally, as desired

Preparation

Step 1

Combine, mixing in flour gradually to make a stiff dough: sourdough starter, water, salt, white flour, gluten flour. Add in whole grains, seeds, onions, etc. as desired.

Turn out on a kneading board or table and work in the flour and air until the dough springs back when you poke it with your finger. Put the dough in a covered bowl; keep it warm, and let it rise until it doubles in size (two to four hours). Shape it into three loaves; put them on a baking sheet covered with corn meal, and let them rise for 30 to 40 minutes. Put a pan of water in the oven and preheat it to 425 F; place the baking sheet in the oven; after 15 minutes, turn the heat down to 350 F, and bake until done (about another 20 minutes). If you want extra crustiness and color, you can spray the tops of the loaves with water after about 15 minutes of cooking time.