*  Exported from  MasterCook  *
 
                       Bill’s Sourdough French Bread
 
 Recipe By     : Bill Hatcher <bhatcher@gc.net>
 Serving Size  : 12   Preparation Time :4:30
 Categories    : Breads                           Sourdough
                 To/From Breadlist                To/From Eat-L
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      c             all-purpose flour -- more if needed
    4 1/2  tsp           yeast
    1      tbsp          sugar
    1      tbsp          salt
    1      c             water -- very warm (120F)
    2      c             sourdough starter -- room temperature
    1      tbsp          oil
                         yellow cornmeal
    1                    egg white
 
 Feed your starter at least 12 hours before making bread.
 
 Combine 2 1/2 cups of the flour, yeast, sugar and salt in a large bowl.  Add
 water, oil and starter and beat 3 minutes with an electric mixer.
 
 Work in additional flour by hand until dough can be handled.  Amount will vary,
 depending on consistency of starter used.  Decant dough to a lightly floured
 board and knead until smooth, satiny and elastic, about 10 mintues,working in
 additional flour in small amounts as needed to keep dough from sticking to board
 or hands.
 
 Place in a large, oiled bowl, turning once to coat dough ball; cooking spray
 works well for this.  Cover with plastic wrap and allow to rise in a warm place
 until doubled, about 1 to 1 1/2 hours.
 
 Punch dough down and divide into either 2 or 4 pieces, depending on size of
 loaves desired.  Cover and let rest 10 minutes.
 
 Roll each piece out into a rectangle and roll up from long side, pinching seam
 closed and tapering ends.  Place loaves, seam side down,  either in baguette
 pans or on a baking sheet which has been oiled and sprinkled with cornmeal. 
 Gash top 1/4 inch deep either along the length or diagonally every 2 or 3
 inches.  Beat egg white with 1 tbsp water until frothy and brush loaves with it.
  Cover and let rise in warm place until doubled, about 1 hour.
 
 Bake at 375F 20 mintues,  then brush again with egg white and bake an additional
 20 minutes.
 
 Remove from pans and cool on wire racks.
 
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