1 c Sourdough starter
1/2 c Warm water
1 tb Active dry yeast
3 tb Vital wheat gluten
1 tb Salt
1/4 c Olive oil
5 c (approx.) King Arthur
-Unbleached All-Purpose
Flour
Mix the starter, water, yeast and gluten together. Add 3 cups of the flour.
Cover with a damp towel and let this sponge sit overnight. The next day,
add the salt, oil, and stir in flour until the dough is a shaggy mass. Turn
the dough out onto a lightly floured counter and knead the dough adding
more flour as necessary until the dough is a smooth ball. The dough should
not be sticky. Place the dough in a lightly oiled bowl and let the dough
rise for about 2 hours. The dough should double in size.
Punch down the dough and divide it into 2 pieces. Knead each piece briefly
on a lightly floured counter. Form each piece into a round ball and place
on a baking sheet that has been greased and sprinkled with cornmeal. Cover
the loaves with a damp towel and let them rise for 45 to 60 minutes or
until slightly swollen. While the loaves are fising, preheat the oven to
375 degrees. Make 3 slashes that are about 4″ long and 1/2″ deep on the
top of each loaf. This will help the loaves to rise evenly in the oven.
Bake for 35 minutes or until browned and the bottoms sound hollow when
thumped.
Yield: 2 loaves
Yields
6 Servings
