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Ingredients Jump to Instructions ↓

  1. --STARTER--

  2. 2 c All purpose flour

  3. 2 c Water; warm (105~-115~)

  4. --DOUGH--

  5. 1 pk Active dry yeast

  6. 2 ts Sugar

  7. 2 tb Water; lukewarm

  8. 2 ts Salt

  9. pn Sugar

  10. 1/2 ts Baking soda

  11. 1 1/2 c Water; warm (105~-115~)

  12. 2 c Unsifted all purpose flour

  13. 1 c Starter

  14. 1 tb Cornmeal

  15. 4 c All purpose flour

  16. STARTER: In large bowl mix yeast with warm water and flour. Beat until

  17. smooth. Cover and let stand at room temperature for 48 hours, stirring mix

  18. 4 times during the

  19. 2 days.

  20. DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5

  21. minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix

  22. and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes.

  23. Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix

  24. baking soda with 1 cup remaining flour. Add to dough. Turn onto floured

  25. board. Knead, adding remaing flour little by little until smooth and satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal

  26. dusted baking sheet. Cover. Let rise until doubled. Brush loaves with

  27. water. Slash diagonally with sharp knife. Place a shallow pan of hot water

  28. 45 minutes or until crust

  29. is golden. For a crisper crust, remove loaves from oven after 35 minutes.

  30. Brush with salted water. Bake for another 10 minutes.

  31. TIP: Store starter in refrigerator for future use. Bring to room

  32. temperature for 4 hours before using.

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