Sourdough French Bread I
List of Ingredients
The night before, prepare the proofed starter:
1 1/2 cups Sunset Magazine starter
3 cups flour, preferably bread flour
1 1/2 cups warm water (about 100 degrees)
Bread ingredients:
2 cups proofed starter
1 package dry yeast
1 cup tepid water (100-115 degrees)
3 teaspoons sugar, divided
1 1/2 tablespoons salt
5-6 cups bread flour
Recipe
The next morning, mix together in small bowl or glass measuring cup: the yeast, warm water, and 1 t. sugar. Let set for @ 5 minutes to proof yeast, i.e., if it foams, it's good.
In large bowl, measure out the 2 c. proofed starter, remaining 2 t. sugar, salt, and @ 5 c. bread flour. Add the yeast water and mix well. Dough should be soft and sticky, but begin to form a ball and move away from sides of bowl.
Turn out on a well-floured surface. Knead dough, adding no more than another cup of flour, for at least 15 minutes. Dough will become elastic, but should still be a little sticky. If too much flour is added and dough loses all of it's stickiness, the final product will be tough.
Pour @ 1-1 1/2 T. oil into a large, clean bowl. Place dough in bowl and turn to coat all sides. Cover w/ plastic wrap and dishtowel. Place in a warm place that is free of draft. Let set @ 1 1/2 hours until dough has doubled in size. [See Hints.] Punch down. Remove from bowl and knead a few times on a lightly floured surface. Cover with plastic wrap and let rest 10 minutes. Divide dough in half. Shape each half into round or long loaves.
Grease a large cookie sheet. Sprinkle cornmeal lightly over grease. Place loaves on sheet. Cover w/ plastic wrap and towel. Let rise @ 45 minutes.
Preheat oven to 375. Cut slits in tops of loaves. Brush with cool water. Add moisture to oven [See Hints]. Bake for 30-35 minutes.
*Return unused starter to original starter or use some or part of proofed starter in pancakes or other recipes. Be sure to replace amount used from original starter. For example, if the entire proofed starter is used in another recipe, the original starter should have 1 1/2 c. flour and 1 1/2 c. warm water added to compensate for the amount used.
Note: When I combine the regular and potato starters, I use the following proportions to make the sponge:
1 c. regular starter
1 c. potato starter
2 c. warm water
4 c. flour
Hints I've learned the hard way:
1. On cold days:
Turn oven to lowest temperature. Let heat and turn off. Place the greased bowl for rising in oven and let warm for a few minutes before adding dough (or run warm water over bowl, dry well, then add oil). Place bowl with dough in warmed oven, but be careful oven is not so hot that it kills the yeast. I just preheat oven to 100 degrees when I start the bread and turn it off as soon as the light goes out. By the time the bread is ready to rise, the oven is just right.
2. To shape loaves, I've finally decided to do the following:
Flatten dough to a rectangle @ 8" long and 1" thick. Roll from one long edge.
Sort of pinch the seam together and tuck the ends under. As the dough is rolled, it tends to lengthen. I wind up with mine @ 12" long.
3. To provide moisture for French bread, a pan with about 1" boiling water may be placed on the bottom shelf of the oven. I've learned to spray the preheated oven just before putting in the bread. Then I spray three times at seven-minute intervals as the bread bakes.
4. If crust browns too quickly, cover with heavy-duty foil.
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