Sourdough French Bread

By John W

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).