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Hearth-Baked Centennial Sourdough

Yield Makes a 1 1/2-pound loaf

Ingredients

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

Nutrition 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

How to Make It

  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.

  9. 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.

  10. Nutritional analysis per ounce.