Sourdough French Bread Recipe
Ingredients
| Sponge | ||
| 1/2 cup Basic Sourdough Starter, room temperature | ||
| Lukewarm water | 1 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cornmeal | 2 Tablespoon | |
| Boiling water | ||
| Egg white | 1 , beaten | |
Directions
For sponge: Place starter in large bowl.
Stir in water, blending well.
Add 2 cups flour and mix thoroughly.
Cover with plastic wrap and let stand in warm draft-free area overnight.
Grease another large bowl.
Add sugar and salt to sponge and mix well.
Gradually mix in remaining flour.
Turn dough out onto very lightly floured surface and knead until smooth and elastic, about 5 to 10 minutes.
Transfer dough to greased bowl, turning to coat all surfaces.
Cover with plastic and let stand in warm draft-free area until doubled in volume, about 1 to 1 1/2 hours.
Sprinkle baking sheet with cornmeal.
Punch dough down and shape into loaf about 12 inches long.
Transfer to baking sheet.
Cover with plastic and let stand in warm draft-free area until doubled in volume, about 1 hour.
Position rack in center of oven and preheat to 400°F.
Fill pie plate or cake pan with boiling water and set in bottom of oven.
Make 3 slashes diagonally across top of loaf using tip of sharp knife.
Brush loaf with some of egg white.
Bake 10 minutes.
Brush again with egg white.
Continue baking until loaf is nicely browned, about 20 to 30 minutes.
Remove from oven, transfer to wire rack and let cool before slicing.
Stir in water, blending well.
Add 2 cups flour and mix thoroughly.
Cover with plastic wrap and let stand in warm draft-free area overnight.
Grease another large bowl.
Add sugar and salt to sponge and mix well.
Gradually mix in remaining flour.
Turn dough out onto very lightly floured surface and knead until smooth and elastic, about 5 to 10 minutes.
Transfer dough to greased bowl, turning to coat all surfaces.
Cover with plastic and let stand in warm draft-free area until doubled in volume, about 1 to 1 1/2 hours.
Sprinkle baking sheet with cornmeal.
Punch dough down and shape into loaf about 12 inches long.
Transfer to baking sheet.
Cover with plastic and let stand in warm draft-free area until doubled in volume, about 1 hour.
Position rack in center of oven and preheat to 400°F.
Fill pie plate or cake pan with boiling water and set in bottom of oven.
Make 3 slashes diagonally across top of loaf using tip of sharp knife.
Brush loaf with some of egg white.
Bake 10 minutes.
Brush again with egg white.
Continue baking until loaf is nicely browned, about 20 to 30 minutes.
Remove from oven, transfer to wire rack and let cool before slicing.
Chef
