Hearth-Baked Centennial Sourdough

recipe

Yield:

Makes a 1 1/2-pound loaf

Recipe from

Sunset

Nutritional Information

Calories 90
Caloriesfromfat 4 %
Protein 3.1 g
Fat 0.4 g
Satfat 0.1 g
Carbohydrate 18 g
Fiber 0.8 g
Sodium 90 mg
Cholesterol 0.2 mg

Ingredients

1 cup water
3 cups bread flour
1/2 cup rye flour
1 tablespoon sugar
1 teaspoon salt
1 package active dry yeast

Preparation

1. Add ingredients to bread machine pan according to manufacturer's directions.

2. Select dough cycle.

3. Scrape dough onto a board coated generously with bread flour. Taking care not to puncture or tear dough surface (interior is sticky), pat dough gently with floured hands to form a round loaf about 8 inches wide; do not knead. Sprinkle 2 tablespoons bread flour over dough.

4. Slide a pastry scraper or wide spatula under loaf to loosen, then lift quickly and carefully onto a buttered 14- by 17-inch baking sheet. Pat to reshape loaf, if necessary.

5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30 minutes. Remove plastic.

6. With a floured razor blade or very sharp knife, cut 2 to 3 slashes about 1/2 inch deep across top of loaf.

7. Bake in a 425º oven until richly browned, 25 to 30 minutes.

8. Transfer loaf to a rack to cool at least 15 minutes before slicing. Serve hot, warm, or cool.

To make a 2-pound loaf, use 1 1/3 cups water, 1 1/3 cups sourdough starter, 4 cups bread flour, 2/3 cup rye flour, 4 teaspoons sugar, 1 teaspoon salt, and 1 package active dry yeast.

Nutritional analysis per ounce.

March 1998
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