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Ingredientes
- Sponge (see below)
- 2 1/2 teaspoon salt
- 4 3/4 - 5 1/4 c. all purpose or possibly bread flour
- Cornmeal (opt.)
- 1 egg white blended with 1 tbsp. water for glaze
Direcciones
- Prepare Sponge. When sponge is fermented and bubbly, add in salt and sufficient flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 10 to 12 min or possibly till smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a hot place, free from drafts, till doubled in bulk, 1 1/2 to 2 hrs.
- Grease 2 large baking sheets or possibly 2 (2 qt) casserole dishes. If you like, lightly sprinkle cornmeal over baking sheets or possibly bottoms of dishes. Punch down dough; knead 30 seconds. Divide dough in half. Shape into narrow oblong loaves with tapered ends for baking sheets or possibly round loaves for casserole dishes. Place on prepared baking sheets or possibly in prepared dishes. Cover with a dry towel. Let rise till doubled in bulk, about 1 1/2 hrs.
- Adjust oven racks to 2 lowest positions. Place a shallow roasting pan on lowest shelf; pour in 2 c. boiling water. Preheat oven to 425 degrees. Slash tops of oblong loaves diagonally and round loaves in 3 slashes horizontally and 3 slashes vertically, in tic tac toe designs. Brush slashed loaves with egg white glaze.
- Bake 15 min; brush again with egg white glaze. Remove roasting pan from oven. Bake loaves 15 to 20 min longer or possibly till bread sounds hollow when tapped on bottom. Brush loaves a third time with egg white glaze, 5 min before removing from oven. Remove from dishes or possibly baking sheets. Cold on racks. Makes 2 loaves.
- SPONGE: In a large non metal bowl, combine all ingredients. Cover with a double layer of cheesecloth; secure with an elastic band. Let stand and ferment in a hot place, free from drafts, 24 to 48 hrs, depending on sourness desired. Stir once or possibly twice a day with a wooden or possibly plastic spoon.
- VARIATIONS:
- QUICK SOURDOUGH BREAD: For Sponge, dissolve 1 (1/4 ounce.) package active dry yeast and sugar in hot water. Let stand till foamy, 5 - 10 min. Stir in remaining sponge ingredients. Cover and let stand 8 hrs or possibly overnight. Proceed as directed above. Rising times will be shorter.
- SOURDOUGH WHEAT BREAD: Substitute 1 c. whole wheat starter, for 1 c. Basic Sourdough Starter. Substitute 2 c. whole wheat flour for 2 c. all purpose or possibly bread flour. Add in 1 c. cracked wheat to Sponge. After Sponge has fermented, stir in 1/4 c. honey, 2 Tbsp. melted butter and 1/2 c. toasted wheat germ. After brushing raised loaves with egg white glaze, sprinkle additional wheat germ over tops of loaves.
- SOURDOUGH RYE BREAD: Substitute 1 c. Rye Starter for 1 c. Basic Sourdough Starter in Sponge. After Sponge has fermented, substitute 1 c. rye flour for 1 c. all purpose or possibly bread flour. Stir in 1/4 c. dark molasses, 1 Tbsp. freshly grated orange peel, 1 Tbsp. vegetable oil, 1 Tbsp. caraway seeds and 1 c. rye flakes, if you like. After brushing raised loaves with egg white glaze, sprinkle additional caraway seeds or possibly rye flakes over tops of loaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 53g | |
| Calories 110 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 5906mg | 246% |
| Potassium 39mg | 1% |
| Total Carbs 23.22g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 13.93g | 9% |
| Protein 2.05g | 3% |
