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Sourdough Bread

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Active Time:  20 Minutes
Total Time:  2 Hours 55 Minutes
  Makes 1 large loaf Tip: A baguette dough rising basket gives homemade bread that rustic European look. Flour the basket and let the dough rise inside. Once baked, your baguette will have a crisp, ribbed exterior.
1 cup luke warm water
1 package dry yeast
3/4 cup sourdough starter (see recipe)
3 cups (about) bread flour
1 teaspoons sea salt
1 tablespoon extra virgin olive oil
Other necessary recipes:
Sourdough Starter
Mix water and yeast in 2 cup measuring cup and let stand until yeast dissolves, about 5 minutes. Place starter, flour and salt in bowl of food processor. Add oil to yeast mixture. With machine running, pour water mixture into flour mixture. Process dough until smooth and elastic, adding additional flour if necessary to form smooth dough. Transfer dough to lightly floured work surface and knead briefly. Cover dough with towel and let rise (on work surface) until doubled in volume, about 1 hour.

Punch dough down and roll into log, long enough to fit bread basket. Dust basket with flour. Place dough in basket and cover with towel. Let rise until doubled in volume, about 45 minutes.

Meanwhile, preheat oven to 375 degrees F. Sprinkle large heavy baking pan with corn meal. Carefully turn dough out onto prepared baking sheet. Using very sharp knife, cut slashes atop bread. Bake until golden brown and loaf sounds hollow when tapped on bottom, about 45 minutes. Cool completely on rack.

Recipe created exclusively for by Jeanne Thiel Kelley.

Serving size = 1/12 loaf

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 large loaf
Calories: 244
Sodium: 579mg
Fiber: 2g
Carbohydrates, Total: 47g
Protein: 8g
% Cal. from Fat: 7%
Fat. Total: 2g
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