Sourdough Bread

By chelyc13

A true sourdough starter uses naturally occuring yeasts to ferment. Dried yeast is a bit of a cheat, but more reliable.

Ingredients

• FOR THE STARTER:
• 1 tbsp dried yeast
• 1 1/3 cups bread flour
• FOR THE SPONGE:
• 1 1/3 cups bread flour, plus extra for sprinkling
• FOR THE BREAD:
• 1 1/2 tsp dried yeast
• 2 1/4 cups bread flour, plus extra for dusting
• 1 tbsp salt
• vegetable oil, for greasing
• fine yellow cornmeal, for dusting

Preparation

Step 1

1. make the starter 3-5 days ahead. Dissolve the yeast in 2 cups lukewarm water.

2. Stir int he flour and cover. Let it ferment in a warm place for 24 hours.

3. Look at the starter; it should have become frothy and have a distinct, sour odor.

4. Stir, cover, and ferment for 2-4 days longer, stirring it each day . then use or refrigerate.

5. To make the sponge, mix 1 cup starter with 1 cup lukewarm water in a alrge bowl.

6. Stir in the flour and mix vigorously. Sprinkle with 3 tablespoons flour.

7. Cover with a damp kitchen towel, and let ferment in warm place overnight.

8. To make the bread, dissolve the yeast in 1/4 cup lukewarm water. mix into the sponge.

9. Stir in half the flour and the salt, and mix well to combine all the ingredients.

10. gradually add the remaining flour. Mix well, until the dough forms a soft, slightly sticky ball.

11. Knead for 8-10 mintues, until very smooth and elastic. Put in an oiled bowl.

12. Cover with a damp kitchen towel and let rise in a warm place for 1-1 1/2 hours, until doubled.

13. Line 2x8in bowls with pices of cloth, and sprinkle generously with flour.

14. Knock back the dough on a floured surface, cut in half, and shape each half into a ball.

15. Place in the bowls, covering with kitchen towels, Keep warm for 1 hour.

16. Put a pan on the oven floor and heat to 400. Sprinkle 2 baking sheets with polenta.

17. turn the loaves, seam side down, onto the baking sheets and remove the cloth.

18. With a sharp knife, make criss-cross slashes int he top of each loaf.

19. Put the loaves in the oven. Drop ice cubes into the roasting pan, then bake for 20 mintues.

20. Reduce to 375 and bake for another 20 -25 minutes, until well browned.

21. Transfer to a wire rack. These can be kept for 2-3 days, tightly wrapped in paper.