Tuesday, August 14, 2007

Daily bread - sourdough that is

2 cups spelt flour or white whole wheat
1 cup rye flour (make it whole wheat if you are out of rye)
3 cups unbleached bread or all-purpose flour
3 TBLs salt
4 TBLs olive oil
2 1/2 cups sourdough starter
about 2 cups of filtered water

Mix flours, salt, olive oil, sourdough starter and water in a big bowl. Work with a wooden spoon until it's getting too difficult and knead the dough with your hands for at least 10 minutes. This gives you a good arm workout. You might add a little flour if the dough is just too sticky (but don't let it get too dry - then you need to add more water).

Let the dough rise in an oiled covered bowl for 4-12 hours. It takes longer for the dough to rise when it's cold. On warm days I set the bowl outside. When everything's going well the dough rises nicely. Divide it then into several loaves or keep it as one big one and place it on a baking stone sprinkled with cornmeal.

Bake at 400 degrees for 10 minutes and then reduce to 370 degrees and bake for 35 minutes. Knock on the finished loaf - if it sounds hollow, it's done.

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