Sourdough French Bread II
List of Ingredients
Dick gave me a KitchenAid mixer with dough hook a few years ago. Now I usually make three batches of bread at a time.
The night before, prepare large-batch proofed starter by mixing together:
1 cup regular starter (Sunset Magazine's)
1 cup other starter (potato or cracked wheat)
2 cups warm water
4 cups flour
The next morning, combine ingredients in bowl of mixer.
2 cups proofed sourdough starter
1 package dry yeast mixed with 1 teaspoon sugar and 1 cup
tepid water until frothy
2 teaspoons sugar
1 1/2 tablespoons salt
5-6 cups bread flour
Mix at Speed 2 for five minutes. Pour 1 tablespoon oil into a large bowl. Turn dough into bowl turning to coat with oil. Cover loosely with plastic wrap and a clean kitchen towel. Let rise until double in size. Punch down and let rise again.
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 or quarters depending on size of pan.
Roll dough into a rectangle. Roll up from long side. Place in greased and mealed French bread pans. Let rise until double in size.
Bake at 375 degrees for about 30 minutes.Recipe
Notes: See Sourdough French Bread I for providing moisture during baking. I spray the loaves twice during baking and they acquire a lovely shine.
To make whole wheat bread, use 1/2 whole wheat flour and 1/2 bread flour.
This recipe makes 3 batches of bread, approximately 6 large loaves.
Options: Use smaller French bread pans to make baguettes.
This recipe will make 3 or 4 baguettes per batch.
Roll out in a circle for foccacia or pizza dough.
Pull off handfuls of dough to make large rolls. Flatten slightly.
Wrap baked bread in heavy-duty foil. Bread freezes well.
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