Basic Sourdough French Bread
INGREDIENTS:
1 c Sourdough starter
2 1/2 c Flour
2 c Warm water
3 3/4 To 4-1/4 C flour
3 tb Sugar
1 ts Salt
1/4 ts Baking soda
3 tb Vegetable oil
1 c Sourdough starter
2 1/2 c Flour
2 c Warm water
3 3/4 To 4-1/4 C flour
3 tb Sugar
1 ts Salt
1/4 ts Baking soda
3 tb Vegetable oil
Cold water
Mix 1 st 3 ingreds. in 3 qt. glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft-free place for 8 hours. Add 3-3/4 C flour, sugar, salt, baking soda and oil to the mixture in bowl. Stir with wooden spoon until smooth and flour is completely absorbed. (Dough should be just firm enough to gather into a ball. If necessary, add remaining 1/2 C flour gradually, stirring until all flour is absorbed.) Turn dough onto heavily floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. (Dough is ready if indentation remains when touched.) Punch dough down; divide into halves. Shape each half into a round, slightly flat loaf. Do not tear dough by pulling. Place loaves in opposite corners of greased cookie sheet. Make three 1/4" deep slashes in each loaf. Let rise until double, about 45 minutes. Heat oven to 375. Brush loaves with cold water. Place cookie sheet in center of oven; it should not touch the sides of the oven. Bake, brushing occasionally with water, until loaves sound hollow when tapped, about 50 minutes. Remove from cookie sheets; cool on wire racks.
Be sure to let dough rise completely both times -
it might take longer than the estimated times given.
Mix 1 st 3 ingreds. in 3 qt. glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft-free place for 8 hours. Add 3-3/4 C flour, sugar, salt, baking soda and oil to the mixture in bowl. Stir with wooden spoon until smooth and flour is completely absorbed. (Dough should be just firm enough to gather into a ball. If necessary, add remaining 1/2 C flour gradually, stirring until all flour is absorbed.) Turn dough onto heavily floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. (Dough is ready if indentation remains when touched.) Punch dough down; divide into halves. Shape each half into a round, slightly flat loaf. Do not tear dough by pulling. Place loaves in opposite corners of greased cookie sheet. Make three 1/4" deep slashes in each loaf. Let rise until double, about 45 minutes. Heat oven to 375. Brush loaves with cold water. Place cookie sheet in center of oven; it should not touch the sides of the oven. Bake, brushing occasionally with water, until loaves sound hollow when tapped, about 50 minutes. Remove from cookie sheets; cool on wire racks.
Be sure to let dough rise completely both times -
it might take longer than the estimated times given.