*  Exported from  MasterCook  *
 
                          CLASSIC SOURDOUGH BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Sourdough
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Sourdough starter
    1 1/3  cups          Warm water
    5                    To 6 c all-purpose flour or -- a combination of
                         and whole -- wheat flours
    1      tablespoon    Salt
    1      tablespoon    Sugar
    1      teaspoon      Baking soda -- Cornmeal to sprinkle
 					
 
 THE SPONGE:
 
  Pour 1 c of starter into a large ceramic mixing bowl.
 Feed and then refrigerate the remainder. Add to the starter in the mixing bowl,
the warm water and about 3 c of flour. Beat vigorously with a spoon or wire
whisk. Cover this sponge with plastic wrap and put it aside to work. This time
period can be very flexible, but allow at least 2 hours and as many as 24. The
longer it has, the more yeast there will be for the second rise and the more
pronounced the sour flavor of the bread will be.
 
  THE DOUGH:
 
   After sponge has bubbled and expanded, remove plastic wrap. Blend salt, sugar
 and baking soda into 2 c of flour. Mix this into sponge with large spoon. When
 dough begins to hold together, turn it out onto floured board and knead it for 3
 or 4 minutes. Add flour as needed to make a fairly stiff dough.Give the dough a
 rest and clean the bowl. Continue kneading for another 3 or 4 minutes. Place the
 dough back in the bowl turning it to grease the top. Cover and let rise for 2 to
 4 hours.If you want, you can skip the second rise in the bowl and proceed
 directly to the next step.
 
  SHAPING AND BAKING THE LOAVES:
 
  Knock down the dough and shape it into 2 long loaves.
 Place them on a cornmeal sprinkled cookie sheet, cover and let them rise for
another 2 hours or so.Toward the end of the rising period, preheat your oven to
450F and begin heating a kettle of water on your stove.
 Just before you put them in the oven, slash the tops of your loaves diagonally
with a knife 1/4 deep every two inches and brush with cold water.Place a baking
pan on the oven bottom and put in 3 or 4 cups of boiling water. Put the loaves on
the rack over the steaming water, close the oven and bake for about 25 minutes.
 
  From The Cookie-Lady’s Files 
  
  ===============   Reply   70 of Note    1 ================= 
  Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    Z-MM SOURDOUGH 4 SL 
   To:	  BGMB90B    ELAINE RADIS	   Date:    06/03 From:   BGMB90B   
 ELAINE RADIS	       Time:	 9:22 PM
 
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