10.2.11

RUSTIC SOURDOUGH BREAD

So far this is the closest I have come recreating the type of bread I grew up with.

RUSTIC SOURDOUGH BREAD
1 cup shortcut sourdough starter 
1 1/2 cups lukewarm water
1 pkg. active dry yeast
1 tablespoon sugar
2 1/2 teaspoons salt
4-1/2 cups unbleached bread flour
cornmeal

• Place starter, yeast, sugar and warm water in a large bowl and stir well.
• Let stand 5-10 minutes or until foamy.
• Add salt and 4 cups of bread flour and stir to make a stiff dough.
• Place dough on lightly floured surface; kneed in flour to make soft dough.
• Kneed until smooth and elastic; 15 minutes.
• Place dough in greased bowl; turn to coat.
• Cover and let rise in a warm draft free place until doubled, about 1-1/2 hours.
• Grease baking sheet and sprinkle with cornmeal.
• Punch dough down and shape into a large oval loaf.
• Place on baking sheet.
• Cover and let rise until doubled.
• Preheat oven to 375F. Cut diagonal across top of loaf and brush with water.
• Bake 45-50 minutes or until bread sounds hollow when tapped on bottom.
• Cool on wire rack.
• Makes 1 large loaf




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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!