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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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incredibly sour soursourdough Ingredients:
1 cup sourdough starter |
1 1/3 cups warm water |
5 to 6 cups flour |
1 tbsp salt |
1 tbsp sugar |
1 tsp baking soda |
cornmeal to sprinkle in the baking pans |
Directions:
1. For the sponge:
2. Place 1 cup of the starter into a large glass mixing bowl. Add to the starter, the warm water and about 3 cups of the flour. Mix well using a wooden spoon. Cover the sponge with plastic wrap and set aside for 24 hours.
3. For the Dough:
4. After the sponge has bubbled and expanded, remove the plastic wrap. Blend salt, sugar, and baking soda into 2 cups of flour. Mix this into the sponge using a wooden spoon. When the dough begins to hold together, turn it onto a floured board and knead it for 3 or 4 minutes. Add flour as needed to make a fairly stiff dough.
5. Give the dough a rest and clean the bowl. Grease the bowl after. Continue kneading for another 3 to 4 minutes. Place the kneaded dough back into the bowl, turning it to grease the top. Cover and let rise for 2 to 4 hours. Punch down the dough and shape it into 2 long loaves. Place them on a cornmeal sprinkled cookie sheet. Cover and let rise for another 2 hours or until doubled.
6. Heat oven to 450 F. Begin heating a kettle of water.
7. Just before you place the bread loaves in the oven, slash the tops diagonally with a knife. Slash every two inches at 1/4 inch deep. Brush with cold water. Place a baking pan on the oven bottom and put in 3 or 4 cups of boiling water. Place the loaves to be baked on the rack over the steaming water, close the oven, and bake for about 25 minutes.
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