My first loaves of Sourdough Bread with the new Starter turned out perfectly, just as the ones made for years in Alaska. But I've past the age or enjoying endless time in the kitchen and have dedicated myself, instead, to figuring as many ways as possible to get out of there as quickly as I can.
|Perfect Texture (but cutting should wait until cool)|
RUSTIC SOURDOUGH BREAD
(Link for making sourdough 'starter' and sourdough 'batter')
Into a very large glass or plastic container, (pre-warmed with HOT water)...
2 cups Warm Water, 1 pkg Dry Yeast (= 2 Tbsp) and 1 Tbsp Sugar.
Wait 2 minutes for yeast to "bloom".
Stir in 1 heaping Tbsp Salt and 1 1/2 cups Sourdough "BATTER". ADD 6 cups All Purpose Unbleached Flour ALL AT ONCE.
|After mixing, this rose almost to the top before beginning to collapse. Photo shows "morning after" and ready for making loaves.|
MIX WELL - Use your hands, if needed, to incorporate dry with wet.
COVER - Use loose fitting lid or plate so dough can "breathe".
LET STAND - At room temperature for 2 to 5 hours until dough has risen and begins to collapse.
REFRIGERATE - Overnight or at least 3 hours.
1- Liberally sprinkle Corn Meal over baking stone, iron skillet or baking sheet.
2- Turn refrigerated dough onto floured surface. Divide in half using serrated knife.
3- With floured hands, form each half into a ball and "cloak" the dough (Cloaking is gently stretching the top surface of the dough around to the bottom, tucking it under and turning it 1/4 turn as you go. The correctly shaped final product should be smooth and cohesive. This process should take only 30 to 60 seconds.)
NEXT: Set the shaped loaves on the cornmeal-prepared surface and let "rest" for 40 minutes.
Place empty broiler pan on the oven rack just below the center rack and preheat to oven to 450 degrees.
When loaves have rested and risen, dust the surfaces lightly with flour and slash 1/4" deep with a serrated knife.