* Exported from MasterCook *
Bread, Crusty Sourdough
Recipe By :Williams-Sonoma
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Posted Side Dish
Snacks Want to try
Amount Measure Ingredient -- Preparation Method
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For the sourdough starter:
1 cup grapes
2 cups unbleached bread flour
1/4 cup unbleached bread flour -- heaoing plus more as needed
Warm water -- (105F), as needed
1 cup bubbly sourdough starter
1 cup warm water -- (105F)
4 cups unbleached bread flour -- or as needed
2 tsp. kosher salt
Olive oil -- for bowl
Cornmeal or semolina flour -- for pan
3 cups hot water
Making the sourdough starter is a 3-day or longer process. The
results are worth it, however: warm homemade sourdough bread, fresh
from the oven.
To make the sourdough starter, on day 1, place the grapes in a bowl
and crush lightly with your hands. Put 1 cup of the flour in another
bowl and whisk in 1 cup warm water to make a smooth paste. Add the
grapes and stir. Put the bowl, uncovered, in a warm place (about 80F).
On day 2, you should see bubbles in the starter and it should have a
pleasant smell. If your kitchen is cold, put the bowl in a warm-water
bath, or fire up your oven and leave the starter close by. Feed the
starter with 1/4 cup warm water and the heaping 1/4 cup flour. Stir
until you have a smooth paste with grape bumps.
On day 3, you should see a foamy sponge under an air-dried crust. (If
not, your kitchen might be too cold, so try warming the starter and
let it sit 2 to 3 more days.) Peel off and discard the crust. Whisk 1
cup warm water into the starter, then strain through a sieve into a
bowl and whisk in the remaining 1 cup flour to form a thick paste.
Divide the starter between two 1-quart canning jars, cover the jars
with cheesecloth and secure each with metal-ring bands. Put them back
in the warm spot. If the starter triples in size within 4 to 6 hours,
it is strong enough to make your bread rise. If it doesn't, feed it
each day for the next few days with 1/4 cup each warm water and
flour. If the jars get too full from feeding, discard some of the
starter. When the starter is strong enough, remove 1 cup to make bread.
To store the remaining starter, cover the jars, secure each lid in
place with the metal band, use a hammer and clean nail to make a hole
in each lid, and store in the refrigerator. Feed each starter jar
once a week with 1/4 cup each warm water and flour. If the jars get
too full, give some starter to a friend or discard.
To make the sourdough bread, in a large bowl, whisk together the 1
cup sourdough starter and the 1 cup warm water. Stir in 2 cups of the
flour until a smooth paste forms. Cover the bowl with plastic wrap,
place in a warm corner, and let rise until tripled in size and very
bubbly. This will take 4 to 8 hours.
Add the salt and 1 cup of the flour to the sponge and stir with a
wooden spoon. When it becomes too difficult to stir, turn the dough
out onto a lightly floured work surface and knead until the dough is
uniform, about 2 minutes. Gradually knead in more flour until the
dough is smooth, 5 to 10 minutes; you may not need all of the flour.
Shape the dough into a ball, place in a lightly oiled bowl, turn the
ball to coat with the oil, cover tightly with plastic wrap and place
in a warm corner to rise until doubled, 4 to 6 hours.
Punch down the dough, roll it into a ball and flatten it slightly
into a round loaf. Pinch the seams on the bottom together tightly.
Line a bowl with a dish towel, sprinkle the towel with flour (to
prevent sticking) and place the loaf, seam side up, in the bowl.
Cover with plastic wrap and let rise in a warm spot until doubled,
about 2 hours.
Position 1 rack in the center and 1 rack in the lower third of an
oven. Place a shallow baking pan with a 3-cup capacity on the lower
rack and preheat the oven to 425F. Dust a rimmed baking sheet with cornmeal.
Quickly and gently, flip the loaf upside down onto the prepared
baking sheet. Carefully pour the 3 cups hot water into the pan in the
oven and quickly shut the door. Using a very sharp knife, make 3
slashes, each 1/4" deep, across the top of the loaf, and without
delay, place the baking sheet on the center rack in the oven.
Bake for 15 minutes, using a mister to quickly spray the side walls
of the oven with water every 5 minutes. Reduce the oven temperature
to 375F, rotate the baking sheet front to back and continue to bake
until an instant-read thermometer inserted into the center of the
loaf registers 210°F. Let cool 5 minutes, then transfer to a rack and
let cool slightly before slicing. Makes 1 large loaf.
S(Internet address):
"<https://www.williams-sonoma.com/recipe/crusty-sourdough-bread.html>"
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Per Serving (excluding unknown items): 197 Calories; 1g Fat (4.1%
calories from fat); 6g Protein; 40g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 238mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit.
NOTES : 2018 - 0509