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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My husband had a favorite sandwich shop that closed and the bread for the sandwiches was a sourdough type with a great texture. After much experimentation, I have come close to duplicating the bread's taste and texture. You can easily halve this recipe for only one loaf. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/2 teaspoons sugar |
1 cup warm water (110° to 115°) |
1 teaspoon salt |
1 teaspoon balsamic vinegar |
2 cups king arthur unbleached all-purpose flour |
1 tablespoon olive oil |
additional water |
Directions:
1. In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add salt, vinegar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Do not knead. Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 50 minutes.
3. Stir dough down. Transfer to a greased 9-in. pie plate. Cover and let rise in a warm place until doubled, about 35 minutes.
4. Preheat oven to 425°. Brush with oil. Bake 10 minutes. Reduce heat to 375°; bake 10-15 minutes longer or until golden brown, spritzing twice with additional water. Yield: 1 loaf (8 wedges).
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