Author: Bob and Robin Young

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com

Making the Starter

1

In a mound of flour, make a small well and add the water. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough. Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.

2

Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days. When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.

3

Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.

4

After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour.

5

Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.

6

When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back.

Starter Prep for the Bread

1

Break up the tangerine sized piece of starter, dilute it in the water, and mix in the flour. Cover this mixture loosely and set it aside in a warm spot for 18–24 hours or until it is quite bubbly.

2

There will be excess starter. Give it away to a friend to start their own or make sourdough pancakes. Just don't waste it.

Bread Dough

1

Using a dough hook on a mixer, add all ingredients in the mixing bowl and mix until the dough pulls from the side. Machine knead for 5 minutes.

2

Remove the mixture from the bowl and place it on a well-floured work table and round it into a ball. Weigh the dough and cut into 2 even pieces. Place in a well oiled bowl. Cover.

3

Let the dough rise in a well-oiled bowl, covered, in the refrigerator for 12–15 hours. Remove from the refrigerator and allow it to warm up at room temperature for 2 hours.

4

Gently place the dough into two well oiled 4x12" loaf pans. (4 - 4x8" loaf pans if you don't have the larger ones. Or simply leave the dough in a ball and bake as a "round".) Stretch the dough to fill the pans.

5

Preheat the oven to 450° F.

6

Using a sharp razor blade, slash the tops of the loaves diagonally 3 or 4 times (this will allow them to expand more easily while baking) and spray them with a fine mist of water from a spray bottle. (I do not spray the tops of my loaves and the crust comes out fine.) Cover and let rise until the dough is ¼" above the loaf pans.

7

Bake the loaves 25–30 minutes, until they are entirely golden and the crust is crisp and blistered. Cool on a rack for 15 minutes before slicing.