San Francisco Sourdough Bread Recipe - salt

Method

• Prepare Sponge.
• When sponge is fermented and bubbly, add in salt and sufficient flour to make a soft dough.
• Turn out dough onto a lightly floured surface.
• Clean and grease bowl; set aside.
• Knead dough 10 to 12 min or possibly till smooth and elastic.
• Place dough in greased bowl, turning to coat all sides.
• Cover with a slightly damp towel.
• Let rise in a hot place, free from drafts, till doubled in bulk, 1 1/2 to 2 hrs.
• Grease 2 large baking sheets or possibly 2 (2 qt) casserole dishes.
• If you like, lightly sprinkle cornmeal over baking sheets or possibly bottoms of dishes.
• Punch down dough; knead 30 seconds.
• Divide dough in half.
• Shape into narrow oblong loaves with tapered ends for baking sheets or possibly round loaves for casserole dishes.
• Place on prepared baking sheets or possibly in prepared dishes.
• Cover with a dry towel.
• Let rise till doubled in bulk, about 1 1/2 hrs.
• Adjust oven racks to 2 lowest positions.
• Place a shallow roasting pan on lowest shelf; pour in 2 c. boiling water.
• Preheat oven to 425 degrees.
• Slash tops of oblong loaves diagonally and round loaves in 3 slashes horizontally and 3 slashes vertically, in tic tac toe designs.
• Brush slashed loaves with egg white glaze.
• Bake 15 min; brush again with egg white glaze.
• Remove roasting pan from oven.
• Bake loaves 15 to 20 min longer or possibly till bread sounds hollow when tapped on bottom.
• Brush loaves a third time with egg white glaze, 5 min before removing from oven.
• Remove from dishes or possibly baking sheets.
• Cold on racks.
• Makes 2 loaves.
• SPONGE: In a large non metal bowl, combine all ingredients.
• Cover with a double layer of cheesecloth; secure with an elastic band.
• Let stand and ferment in a hot place, free from drafts, 24 to 48 hrs, depending on sourness desired.
• Stir once or possibly twice a day with a wooden or possibly plastic spoon.
• VARIATIONS:
• QUICK SOURDOUGH BREAD: For Sponge, dissolve 1 (1/4 ounce.)
• package active dry yeast and sugar in hot water.
• Let stand till foamy, 5 - 10 min.
• Stir in remaining sponge ingredients.
• Cover and let stand 8 hrs or possibly overnight.
• Proceed as directed above.
• Rising times will be shorter.
• SOURDOUGH WHEAT BREAD: Substitute 1 c. whole wheat starter, for 1 c. Basic Sourdough Starter.
• Substitute 2 c. whole wheat flour for 2 c. all purpose or possibly bread flour.
• Add in 1 c. cracked wheat to Sponge.
• After Sponge has fermented, stir in 1/4 c. honey, 2 Tbsp.
• melted butter and 1/2 c. toasted wheat germ.
• After brushing raised loaves with egg white glaze, sprinkle additional wheat germ over tops of loaves.
• SOURDOUGH RYE BREAD: Substitute 1 c. Rye Starter for 1 c. Basic Sourdough Starter in Sponge.
• After Sponge has fermented, substitute 1 c. rye flour for 1 c. all purpose or possibly bread flour.
• Stir in 1/4 c. dark molasses, 1 Tbsp.
• freshly grated orange peel, 1 Tbsp.
• vegetable oil, 1 Tbsp.
• caraway seeds and 1 c. rye flakes, if you like.
• After brushing raised loaves with egg white glaze, sprinkle additional caraway seeds or possibly rye flakes over tops of loaves.