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Instructions |
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Make Sourdough Starter 2-4 days before making bread. Starter should be the consistency of thin pancake batter; if necessary, stir in enough water to achieve this consistency before measuring. For accuracy, stir starter before measuring. Measure out 1 1/2 c. cold starter and bring to room temp. (it will expand as it warms up).
Mix 2 c. flour, yeast and salt in large bowl. Gradually beat in starter and warm water with electric mixer on low speed. Beat on medium speed 2 min, scraping bowl occasionally. Beat on high speed 2 min, scraping occasionally. Stir in enough remaining flour to make a soft dough.
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Place dough on lightly floured surface. Kneed about 8 min. or until smooth. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover loosely with plastic and let rise in warm place 30-60 min. or until double. Dough is ready if indentation remains when touched.
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Grease large cookie sheet with shortening and sprinkle it with cornmeal. Gently push fist into dough to deflate.
Divide dough in half. Roll each half into 12x9 inch rectangles on lightly floured surface. Roll up tightly, beginning at 12 inch side. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaves, seam sides down on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place 30-45 min or until double.
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Heat oven to 400.
Carefully cut 1/4 inch deep slashes diagonally across top of each loaf at 2 inch intervals with sharp serrated knife. (for crispy crust, spray loaves with water just before baking and every 5 min during the first 10 min of baking.) Bake 35-40 min or until golden brown. Remove from cookie sheet to wire rack to cool.
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Originally Submitted
7/2/2011
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