Sunset's Sourdough French Bread Recipe

Sunset's Sourdough French Bread picture

Summary

CuisineCourse
Method

Ingredients

 Warm water2 Cup (32 tbs)
 Sourdough starter1 Cup (16 tbs)
 All purpose flour8 Cup (128 tbs)
 Salt2 Teaspoon
 Sugar2 Teaspoon
 Cornmeal6 Tablespoon
 Cornstarch1 Teaspoon, stirred with 1/2 cup water
 Water1⁄2 Cup (8 tbs), stirred with cornstarch

Nutrition Facts

Serving size: Complete recipe

Calories 4181 Calories from Fat 133

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3996.8 mg166.5%

Total Carbohydrates 874 g291.3%

Dietary Fiber 45.8 g183.1%

Sugars 13.3 g

Protein 123 g246.4%

Vitamin A 0.1% Vitamin C 0.25%

Calcium 20.1% Iron 302.4%

*Based on a 2000 Calorie diet

Directions

In a large bowl, combine the 2 cups warm water, starter, and 4 cups of the flour; stir until smooth.
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 salt, sugar, and about 3 cups more flour or enough to form a very stiff dough.
Then mix in 1 of the following ways.
With a heavy-duty mixer and dough hook.
Beat in about 1 cup more flour until dough pulls cleanly from sides of bowl.
By hand.
Measure 1 cup more flour and spread part of it on a board.
Scrape dough out onto board and knead until smooth and elastic, 10 to 12 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, 1 1/2 to 2 hours.
Punch dough down and knead briefly on a lightly floured board to release air.
Divide dough in half.
Knead each piece gently just until smooth.
(If you have only 1 oven, wrap 1 piece of dough in plastic wrap and refrigerate.) Shape each piece of dough into a smooth log by rolling it back and forth, gently elongating loaf to about 14 inches.
For each loaf, sprinkle a piece of stiff cardboard (about 7 by 18 inches) with 3 tablespoons of the cornmeal and set loaf on top.
Cover loaves lightly with plastic wrap; let rise in a warm place until puffy and almost doubled, 1 to 1 1/2 hours.
Remove plastic wrap.
Adjust oven racks to the 2 lowest positions.
Place a 12- by 15-inch baking sheet on top rack as oven preheats to 400°.
Just before bread is ready to bake, place a 10- by 15-inch rimmed baking pan on lowest rack and fill with about 1/4 inch boiling water.
Meanwhile, in a 2- to 4-cup pan, bring corn-starch-water mixture to a boil, stirring; let cool slightly.
With a razor blade or very sharp knife, cut 3 or 4 (1/2- inch-deep) slashes in top of each loaf.
Brush loaves evenly with cornstarch mixture, making sure to moisten sides.
Slip each loaf from cardboard onto baking sheet in oven.
Bake at 400° for 10 minutes; then brush each loaf evenly again with cornstarch mixture.
Continue to bake until loaves are golden brown and sound hollow when tapped, 20 to 25 more minutes.
Let cool on racks.
(If you have only 1 oven, when you put first loaf in oven, remove second piece of dough from refrigerator and shape as above; it will take slightly longer to rise.
Bake as directed.)
Image Courtesy : http://www.flickr.com/photos/brooke/404061/
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