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Sourdough: Submitted by: Ken Rees | Date Added: 4 Apr 2013
Listed in: Breads

■ 1 C. warm water
■ 1 C. sourdough starter
■ 1 tsp. honey
■ 1 C. unbleached white flour
■ 1 T. salt
■ 1 C. warm water
■ 4 C. white flour

Cooking Instructions


Sesame seeds for top
2 pkgs. dry yeast

The night before you bake, mix the ingredients for the sponge with a wooden spoon in a medium bowl. Cover lightly and place in a warm spot. Next morning, mix the yeast, warm water and honey, set aside to proof. In a large bowl, blend the sponge, yeast mixture, salt and the flour, 1 cup at a time. Turn out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic. Add more flour if dough is sticky. Place dough in a greased bowl, turn dough to coat the top, cover lightly and place in a warm spot to double in size (about 1 hour). Punch down and knead 1 or 2 minutes. Return to bowl and let raise again. After second raise, shape into loaves. Place into greased French loaf pans sprinkled with white cornmeal. cover lightly and let rise to almost double (45 minutes). Use a razor blade and slash the loaves diagonally about 2" apart. The loaves won't fall. Spray with water and sprinkle with sesame seeds. Bake at 425 for 25 or 30 minutes. About 15 minutes into baking, spray the loaves with water again (makes for a superb crust). Note: All or part of the flour can be exchanged with whole wheat flour.

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