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| Ingredients 5 cups unbleached flour 1 1/2 cups warm water 1 cup sourdough starter 2 teaspoons salt 2 teaspoons sugar Method Mix together 4 cups of the flour, water, starter, sugar, and salt in large bowl. Place in oiled-bowl. Turn to coat entire ball of dough with oil. Set aside, covered with plastic wrap, until doubled in size, about 18 hours. Place dough in bowl of electric mixer fitted with dough hook attachment. Knead, gradually adding remaining 1 cup flour, 1/4 cup at a time, until dough begins to pull away from side 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]. Shaped dough into one round loaf or two baguettes. Place on greased baking sheet. Let rise until almost double in size, about 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. |
| Slow-Rising Sourdough French Bread |