Sourdough- Italian Cheese Pepper Bread
List of Ingredients
1 1/4 cups warm water (90°)
1 cup sourdough starter, at room temperature
3 to 3 1/2 cups bread flour
1 package active dry yeast
1 teaspoon each salt, sugar, and freshly ground pepper
2/3 cup grated parmesan cheese
Cornmeal
Recipe
In a large bowl, stir 1 cup water, starter, and 1 1/2 cups flour until smooth. For sourest flavor, cover and let stand in a warm place undl bubbly and sour smelling, 12 to 24 hours. To speed, omit standing; proceed.
Soften yeast in remaining water; stir into starter mixture with salt, sugar, pepper, and parmesan. According to 1 of the following ways, mix in remaining flour and knead. Dough will be very soft and sticky, even after kneading.
By hand. Add 1 cup flour. Beat steadily with a heavy spoon until dough is very stretchy, about 35 minutes. If your arm tires, let dough rest up to 15 minutes, then continue. With spoon, beat in 1/2 to 1 cup more flour to make a very soft, somewhat sticky dough. Leave in bowl.
With a dough hook. Mix in 1/4 cups more flour on low speed, then beat on high speed undl dough is very stretchy when hook is lifted from it, about 10 minutes. Gradually beat in 1/4 to 3/4 cup more flour until dough pulls cleanly from bowl but still feels somewhat sticky. Leave in bowl.
With a food processor. Place 1 3/4 cups more flour in container (at least 8-cup capacity) with plastic or metal blade. With motor running, pour starter mixture into feed tube. Whirl until dough is very stretchy when pulled with a finger, about 1/2 minutes; if motor starts to slow down, let
it rest briefly before completing mixing. Gradually add up to 1/4 cup more flour to make a very soft, somewhat sticky dough. Scrape dough into a large bowl.
When dough is kneaded, cover bowl with plastic wrap. Let rise in a warm place until double, 2 to 3 hours. Do not punch or stir dough down. Grease a 12 by 15-inch baking sheet and generously sprinkle with cornmeal. Using a
bowl scraper or stiff plastic spatula, gently ease dough out onto sheet. With floured fingers, gently tuck outer 1/2 inch of dough edge underneath itself to shape a round loaf.
Sprinkle dough with about 2 tablespoons flour; cover with a flour-dusted cloth. Let stand at room temperature until dough holds a slight impression when pressed with a finger, about 10 minutes.
Bake on bottom rack of a 400° oven until deep golden, about 30 minutes. Let cool on a rack at least 30 minutes. Serve warm or cool. Makes 1 loaf, about 2 pounds.
Sunset Annual 1989
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