Sour Rye French Bread
|Warm water||2 Cup (32 tbs)|
|Sourdough||1 Cup (16 tbs)|
|All purpose flour||7 1⁄2 Cup (120 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Light molasses||2 Tablespoon|
|Caraway seeds||1 Tablespoon|
|Baking soda||1 Teaspoon|
|Cornstarch||1 Teaspoon, stirred|
|Water||1⁄2 Cup (8 tbs), stirred|
In a large bowl, stir together the 2 cups warm water, starter, and 4 cups of the all-purpose flour.
Cover bowl with plastic wrap and let stand at about 85°F until very thick, bubbly, and spongy looking, 6 to 8 hours or until next day.
Stir in rye flour, molasses, salt, caraway seeds, baking soda, and about 1 1/2 cups more all-purpose flour or enough to form a stiff dough.
Then mix in 1 of the following ways.
With a heavy-duty mixer and dough hook.
Beat in about 2 cups more all-purpose flour until dough pulls cleanly from sides of bowl.
Measure 2 cups more all-purpose flour and spread some of it on a board.
Turn dough out onto board and knead with well-floured hands until smooth, about 15 minutes.
Add more flour as required to prevent sticking.
Place dough in a greased bowl and turn over to grease top.
Cover dough (mixed by either method) with plastic wrap and let rise in a warm place until doubled, 2 to 2 1/2 hours.
Following directions for Sunset's Sourdough French Bread punch dough down, shape, place on cornmeal-dusted cardboard, proof, glaze with cornstarch-water mixture, and slash tops of loaves.
Bake as directed for Sunset's Sourdough French Bread until richly browned, 30 to 35 minutes total.
Let cool on racks.