No Reviews
You must be logged in to post a review.
A nice intermediate between white and whole wheat bread.
Mix the sponge ingredients (bottom ingredients) in a bowl, cover with plastic wrap and let sit at room temperature for 8-12 hours (overnight).
To make the final dough, mix remaining ingredients into the sponge and knead for 5-6 minutes in a mixer with the dough hook (or 8-10 minutes by hand). The dough should be smooth and barely tacky to the touch (add flour or water as necessary). Allow to rest (covered) for 30 minutes.
After the rest period, gently deflate the dough and form into a round or oblong ball. Alternatively, divide dough in half and form two smaller loaves. Place on cornmeal-dusted parchment paper, cover lightly with a towel and allow to rise for about one hour, until 30-40% larger.
Meanwhile, preheat oven with a baking stone to 425F. Place a shallow dish or broiler pan on the bottom rack of the oven. Cut deep slashes into the top of the loaf and slide the loaf on the parchment paper onto the stone and pour 1 cup of hot water into the broiler pan.
Bake for 30-35 minutes, or until deeply browned and internal temperature is around 190F. Remove to a rack to cool.
3 Comments
Leave a Comment
You must be logged in to post a comment.
rinabeana on 4.12.2011
The 1/4 tsp. yeast just cuts down on the rise time a bit. I’m sure the bread would turn out if you left it out, but allowed a longer rise time.
I adapted this recipe from one I obtained at a sourdough cooking class. The instructor had been baking sourdough bread for 30 years and we all got baby starters from hers. I’ve had mine for 7 years now. She touted the recipe as taking a little less time, but still maintaining the sourdough taste.
captainmommy on 3.8.2011
Question: If you have the “sponge” as you call it, which contains the natural levening from the starter, is it necessary to add the 1/4 tsp active dry yeast?
jimmye on 1.1.2011
This sounds very good! I will give this a try in the very near future. Thanks for sharing!