*  Exported from  MasterCook  *
 
                    WEST COAST FRENCH SOURDOUGH BREAD I
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Starter
    1       pk           Dry yeast
      3/4   c            Flour
    3       c            Flour
      3/4   c            Water
    2       ts           Salt
      1/2   ts           Soda
    1 1/2   c            Warm water
    2       c            Flour
    2       ts           Sugar
 
   About 9:00 in the evening measure out 1 cup starter
   from the refrigerator storage jar into mixing bowl (do
   not use metal or plastic).  Add 3/4 cup water and 3/4
   cup flour and beat thoroughly. Cover bowl tightly with
   clinging transparent wrap and set in warm place (80 to
   85) overnight.
   
   In the morning about 7:00 beat starter thoroughly.
   Measure out 1 cup and return remaining starter to
   storage jar.  In another bowl pour 1-1/2 cups of just
   warm water, stir in 2 tsp. sugar and sprinkle 1 pkg.
   yeast on top. Let stand until yeast is dissolved. Add
   the 1 cup of reserved starter and 3 cups flour. Beat
   thoroughly, cover tightly and let stand in warm place
   until very light and foamy. This will take from 1 to
   1-1/2 hours.
   
   Sift 2 tsp. salt and 1/2 tsp. soda with 1 cup flour
   and spread the remaining 1 cup on the pastry board.
   Stir the sifted flour mix into the sponge.  Turn out
   on board and knead for several minutes using a little
   more flour if necessary to make a very stiff dough.
   Knead until completely smooth and not sticky so that
   it can be worked on an unfloured portion of the board
   without sticking. Divide in halves and shape into
   either round or long narrow loaves. Place on flat
   baking sheet, preferably non stick, or lightly grease
   it or sprinkle corn meal over the surface. Slip into
   large plastic bag, supported so that it will not touch
   dough (drinking glasses placed at each end of sheet
   are fine). Set in warm place for 1 to 1-1/2 hours to
   rise.
   
   If the dough becomes too light the loaves will spread
   in baking but this only makes a more delicious crust.
   When ready for the oven brush top of loaves with cold
   water.  Make diagonal slashes across top of long
   loaves and five or six radiating from center of round
   ones with a sharp single-edge razor blade or scissors.
   Bake in oven preheated to 400 degrees with pan of hot
   water on the floor from 50 to 60 minutes and the crust
   is as dark as desired. About 10 minutes before the end
   of the baking period, brush tops with water again.
   Remove from pans and stand on edge to cool, propping
   them against a heavy glass jar or similar object.
   
   For the most attractive slices, especially if the
   loaves have spread a little to much in baking, cut
   with a very sharp knife diagonally across the long
   loaf and at the same time have the blade slanted from
   top to bottom away from the end. This makes the slices
   about twice as wide as when cut straight up and down.
   Cut slices from the round loaves on the slant also.
   When ready to seve, to preserve the utterly delicious
   taste and crisp, hard crust, re-heat quickly with
   wrapping open at one end so that the bread will not
   become steamy, or spread slices with butter and place
   under broiler at high heat for a very short period
   until the edges are beginning to brown nicely. This
   recipe makes 2 long or 2 large round loaves.
   
   From: Breads and Coffee Cakes with Homemade Starter
   Shared By: Pat Stockett
  
 
 
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