1 c Sourdough starter 1 tb Salt
1/2 c Warm water 1/4 c Olive oil
1 tb Active dry yeast 5 c (approx.) King Arthur
3 tb Vital wheat gluten -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
