Ingredients

  • 24 hours before
  • 3 cups sourdough starter
  • 1 ½ cups flour
  • 1 ½ cups warm water
  • 3 cups flour
  • ⅓ cup flour, gluten
  • 1 ½ teaspoons salt

Directions

1. Sourdough must be active and bubbly before using.
2. Stir the starter and leave until bubbly. Then mix the 3 cups starter and four. cover and let rise until double.
3. Add the warm water and flours and salt. You may substiture whole wheat flour for the white flour, but add another tablespoon of gluten flour for each cup substituted. Mix by hand, then knead in more flour until a good, doughy consistency. Cover and let rise. Knead and let rise a second time. If this bread is for breakfast, do this step just before bed.
4. Turn out the dough and knead until smooth, shaping it into a round or long loaf. Place on a lightly oiled baking sheet. Make slashes along the top of the loaf and let rise until at least doubled in size.
5. Preheat oven to 500*F/260*C/GM10. Put loaf in oven and spray it with water. Spray again after 5 minutes and again at 10 minutes. Reduce oven to 400*F/200*C/GM6 at 10 minute mark. After 30 minutes, rotate loaf on sheet to bake evenly. Reduce heat to 350*F/175*C/GM4. Bake another 15 minutes or until the bread's internal temperature reaches 200*F.

Notes
Serving Ideas:Original serves 6.


Categories
Bread
Keywords
Bread
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