 |
| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Ingredients 1 1/2 cups warm water [105 - 115 degrees] 1 package [1/4 oz.] active dry yeast 1 cup sourdough starter 5 1/2 cups unbleached flour 2 teaspoons sugar 2 teaspoons salt Method Pour water into large bow. Stir in yeast to dissolve. Add starter, 4 cups of the flour, sugar, and salt; stir to mix. Place in a greased bowl; cover with towel or plastic wrap. Let rise in warm place, until double in size, 1 1/2 to 2 hours. Place dough in bowl of electric mixer fit with dough hook attachment. Gradually add remaining 1 1/2 cups flour, 1/4 cup at a time, until dough begins to pull away from sides of bowl. Knead until smooth and elastic, adding more flour if necessary, about 10 minutes. [If done by hand, knead on lightly floured surface, until smooth and elastic, about 30 minutes]. Shape dough into 1 round or 2 baguettes. Place on greased baking sheet. Let rise, covered with towel or plastic wrap, until almost double in size, about 1 1/2 hours. Heat oven to 400 degrees. Make diagonal slashes on top of bread; brush top with water. Place ice cubes in a shallow pan; put pan on bottom rack of oven. Bake bread on rack above ice cubes until lightly browned and sounds hollow when tapped, about 50 minutes. |
| Quick-Rising Sourdough Bread |