Sourdough French Bread

By Addie

Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times. In fact, one year I donated 2 dozen loaves for a benefit dinner! These loaves rival any found in stores and can be made with relative ease.

This starter will help you make the perfect sourdough bread. It will be ready quicker then you know it.

Ingredients

• BREAD:
• # 1 package (1/4 ounce) active dry yeast
• # 1-3/4 cups warm water (110° to 115°)
• # 4-1/4 cups all-purpose flour
• # 1/4 cup Sourdough Starter
• # 2 tablespoons canola oil
• # 2 tablespoons sugar
• # 2 teaspoons salt
• ================
• CORNSTARCH WASH:
• # 1/2 cup water
• # 1-1/2 teaspoons cornstarch
• ================
• SOURDOUGH STARTER:
• # 1/2 teaspoon active dry yeast
• # 1-1/2 cups lukewarm water
• # 2 cups all-purpose flour
• ================

Preparation

Step 1

DIRECTIONS FOR STARTER:
Soften yeast in water. Add flour and stir to mix. Put in a glass, ceramic or china container with a loose lid. (Never use a metal container for sourdough starter, and be sure it's plenty big, as the starter expands.) Let set at room temperature for 3 days, stirring once or twice a day. The starter will "work" and will have a definite sour odor. After the starter has soured, it can be stored in the refrigerator until used.


DIRECTIONS FOR BREAD:
In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft ball.

Turn onto a floured surface; gently knead 20-30 times (dough will be slightly sticky). Place in a greased bow, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. x 8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place, seam side down, on two greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.

With a sharp knife, make four shallow diagonal slashes across top of each loaves. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves.

Bake at 400° for 15 minutes. Brush loaves with the remaining cornstarch wash. Bake 5-10 minutes longer or until lightly browned. Remove from pans to wire racks to cool. Yield: 2 loaves (10 slices each).