Sour Dough Bread
|Flour||1 Cup (16 tbs), sifted|
|Cold water||1 Cup (16 tbs)|
|Flour||5 Cup (80 tbs), sifted|
|Water||1 Cup (16 tbs) (105-15Â° F)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Sour dough starter||1 Cup (16 tbs)|
Prepare starter at least 2 days before you plan to use it.
Mix flour and water until smooth in a 1-quart bowl or glass jar; add sugar and stir until dissolved.
Cover loosely and let stand in a warm (about 80° F.), draft-free place until fermented (mixture will be bubbly and smell sour); stir from time to time during fermentation.
For the bread, sift flour with salt and sugar and set aside.
Pour warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Mix in starter, then flour, a little at a time, working last bit in with your hands.
Knead on a lightly floured board until elastic, 8-10 minutes.
Shape into a ball, place in a greased bowl, and turn to grease all over.
Cover with cloth and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Punch down, knead lightly 1-2 minutes, and divide in half.
Shape into 2 round or long, tapering loaves and arrange 3" apart on a lightly floured baking sheet.
Cover and let rise until nearly doubled in bulk.
Toward end of rising, preheat oven to 400° F.
Brush tops of loaves with cold water and, if you like, make a diagonal 1/4" deep slash the length of loaf with a sharp knife.
Bake with a shallow pan half full of hot water on shelf below loaves 35-40 minutes until well browned and hollow sounding when tapped.
Cool on wire racks before cutting.