Subj : Sourdough Bread
To   : All
From : Ben Collver
Date : Sun Jun 04 2023 11:37:17

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     Title: Sourdough Bread
Categories: Breads, Sourdough
     Yield: 1 Loaf

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     2 c  Sponge; (proofed starter)
     3 c  Unbleached flour
     2 tb Olive oil or softened butter
     4 ts Sugar
     2 ts Salt

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   1/2 c  Cold water
     1 ts Corn starch

 First, let's talk about leftover sponge. You should have some. The
 leftover sponge is your starter for next time: Put it into the jar,
 and give it a fresh feed of a half-cup each of flour and warm water.
 Keep it in the fridge as above; you'll have starter again next time.

 Now, for the recipe:

 To the sponge, add the sugar, salt, and oil (the oil is optional--you
 can use softened butter instead, or no oil at all). Mix well, then
 knead in the flour a half-cup at a time. Knead in enough flour to
 make a good, flexible bread dough. You can do this with an electric
 mixer, a bread machine on "dough cycle," or a food processor. You can
 also do it with a big bowl and your bare hands.

 Keep in mind that flour amounts are approximate; flour varies in
 absorbency, and your sponge can vary in wetness. Use your judgement;
 treat it like ordinary white or french bread dough. Trust your hands
 and eyes more than the recipe, always.

 Let the dough rise in a warm place, in a bowl covered loosely with a
 towel (if you're using a bread machine's dough cycle, let it rise in
 the machine). Note that sourdough rises more slowly than yeast bread;
 my starter takes about an hour or so, but some starters take much
 longer. Let the dough double in bulk, just like yeast-bread dough.
 When a finger poked into the top of the dough creates a pit that
 doesn't "heal" (spring back), you've got a risen dough.

 Punch the dough down and knead it a little more. Make a loaf and
 place it on a baking sheet (lightly greased or sprinkled with
 cornmeal). Slit the top if you like, and cover the loaf with a paper
 towel and place it in a warm place to rise again, until doubled in
 bulk.

 Place the pan with the loaf in your oven, and then turn your oven to
 350 degree Farenheit and bake the bread for 30-45 minutes. Do not
 preheat the oven. The loaf is done when the crust is brown and the
 bottom sounds hollow when thumped with a wooden spoon. Turn the loaf
 out onto a cooling rack or a towel and let it cool for an hour before
 slicing.

 And that's that. If you double the recipe for two big two-pound
 loaves of bread, the total price tag will be less than a dollar.

 Glaze:

 NOTE: This is a typical mixture that professional bakers use to get
 that characteristic sheen on breads. I keep this mixture in my
 refrigerator to use on all the breads I bake.

 In a small saucepan, with a small whisk, stir together water and corn
 starch. Heat mixture to a gentle boil. Stir, reduce heat, until
 mixture thickens and is translucent. Cool. Brush on loaf about 10
 minutes before baking is finished and again 3 minutes before bread is
 completely done.

 Source: http://whatscookingamerica.net/Bread/FrenchSourDough.htm

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