*  Exported from  MasterCook  *
 
                         SOURDOUGH FRENCH BREAD #3
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            All-purpose flour (I use
                         -unbleached Gold Medal)
    1       t            Salt
    1       t            Sugar
      1/2   pk           Dry yeast
    1       c            Sourdough starter
 
   In a large bowl... Mix the dry yeast in body-heat
   water (about 1/4 to 1/2 cup) Add 2 cups of the flour,
   the starter, salt and sugar and stir for about 10
   minutes
   
   When smooth, cover with a damp towel and let rise for
   at least 1 1/2 hours
   
   Stir in one cup of flour, or enough to make the dough
   rigid.
   
   Knead dough on a well-floured bread board for 10-15
   minutes Roll into a long loaf or form into a round
   ball, depending on your preference Place on a baking
   sheet sprinkled with corn meal Cover with a damp towel
   and let rise for at least 1 1/2 hours
   
   (with this recipe the long rise times allow you to
   enjoy a ball game, read the Sunday paper, trim your
   toe nails, and mow the lawn)
   
   Place a pan in the bottom of the oven, and fill it
   with boiling water (this, she told me, is the secret
   weapon)
   
   Mix 1/2 t of cornstarch in about 1/4 cup of hot water
   
   Make several diagonal slices in the top of the loaf to
   prevent it from breaking up when it fills with steam;
   brush the loaf with the corn starch mixture
   
   Place the loaf (on the bread pan sprinkled with corn
   meal) in the oven above the water pan and bake at 400
   degrees for 10-12 minutes
   
   Remove from the oven, and brush again with the corn
   starch mixture
   
   Remove the water pan from the oven and refill it with
   cold water
   
   Place the bread and water pan back in oven (water pan
   below the bread) and bake for about 25 minutes
  
 
 
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