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Farmhouse White Bread




Source of Recipe


MOM SENT
Dough

About 3 1/3 cups all-purpose flour
3/4 teaspoon active dry yeast
1/4 teaspoon sugar
1 tablespoon plus 1 teaspoon salt
Sponge Starter

3 cups all-purpose flour
1/2 teaspoon active dry yeast


1. Prepare Sponge Starter: Into large bowl, measure flour, yeast, and 1 1/3 cups warm water (105 to 115 degrees F). With mixer at low speed, beat 3 minutes to develop a smooth, elastic batter. Scrape starter into large bowl; cover with plastic wrap and refrigerate between 15 and 24 hours. (Starter is ready to use when it has thinned out slightly, the volume has tripled, and small bubbles appear on the surface.)

2. When starter is ready, let stand, covered, 30 minutes at room temperature before using. Meanwhile, prepare Dough: Into very large bowl, measure 1 cup warm water (105 to 115 degrees F.); stir in yeast and sugar and let stand until yeast mixture foams slightly, about 10 minutes.

3. Add starter to yeast mixture in bowl, breaking up starter with hand (mixture will not be completely blended). Stir in salt and 3 cups flour. With floured hand, knead to combine in bowl.

4. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 to 12 minutes, working in more flour (about 1/3 cup) while kneading if necessary.

5. Shape dough into a ball and place in greased large bowl, turning dough over to grease top. Cover and let rise in warm place (80 to 85 degrees F) until doubled, about 1 hour.

6. Punch down dough. In same bowl, shape dough into a ball. Cover and let rise again until doubled, about 1 hour.

7. Turn dough onto floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Sprinkle large cookie sheet with flour.

8. Shape each half of dough into 7-inch round loaf. Place loaves, about 3 inches apart, in opposite corners on cookie sheet. Cover and let rise in refrigerator at least 3 hours, or up to 15 hours.

9. Preheat oven to 500 degrees F. Remove loaves from refrigerator. Sprinkle loaves with flour. With sharp knife, cut 2 parallel lines, 1 1/2 inches apart, on top of each loaf, then cut 2 more lines, perpendicular to first lines (pattern should resemble a tic-tac-toe board). Place 12 ice cubes in 13" by 9" metal baking pan. Place pan in bottom of oven. Bake loaves on middle rack 10 minutes. Turn oven control to 400 degrees F. Bake 15 minutes longer or until loaves are golden brown. Cool loaves on wire rack