Hearth baked centennial sourdough
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---for 1 1/2 pound loaf--- | ||
| 1 | cup | Water |
| 1 | cup | Sourdough starter |
| 3 | cups | Bread flour |
| ½ | cup | Rye flour |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | pack | Active dry yeast |
| 2 | pounds | Loaf: |
| 1⅓ | cup | Water |
| 1⅓ | cup | Sourdough starter |
| 4 | cups | Bread flour |
| ⅔ | cup | Rye flour |
| 4 | teaspoons | Sugar |
| 1 | teaspoon | Salt |
| 1 | pack | Active dry yeast |
Directions
1. Add ingredients to bread machine pan according to manufacturer's directions.
2. Select dough cycle.
3. Scrape dough onto a board coated generously with bread flour. Taking care not to puncture or tear dough surface (interior is sticky), pat dough gently with floured hands to form a round loaf about 8 inches wide; do not knead. Sprinkle 2 tablespoons bread flour over dough.
4. Slide a pastry scraper or wide spatula under loaf to loosen, then lift quickly and carefully onto a buttered 14 x 17 inch baking sheet. Pat to reshape loaf, if necessary.
5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30 minutes. Remove plastic.
6. With a floured razor blade or very sharp knife, cut 2 or 3 slashes about ½ inch deep across top of loaf.
7.Bake in a 425 F oven until richly browned, 25 to 30 minutes.
8.Transfer loaf to a rack to cool at least 15 minutes before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@...> on Feb 15, 1998