Hearth baked centennial sourdough

Yield: 1 Servings

Measure 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

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

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