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Sourdough Bread
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1 package (1/4 ounce) active dry yeast
3-1/2 cups warm water (110° to 115°), divided
7 to 8 cups all-purpose flour, divided
1/4 cup nonfat dry milk powder
2 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons salt
Cornmeal
In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5
minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel.
Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several
times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma
and a transparent yellow liquid will form on the top.) Stir in milk powder,
butter, sugar, salt, remaining water and enough remaining flour to form a soft
dough. (Do not knead.) Cover and let rise in a warm place until doubled, about
1-1/2 hours. Turn onto a floured surface; punch dough down. (Do not knead).
Divide in half. Shape each into a round loaf. Heavily grease baking sheets and
sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until
doubled, about 30 minutes. With a sharp knife, make three diagonal slashes
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |