Hearth-Baked Centennial Sourdough

Yield: Makes a 1 1/2-pound loaf
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 4%
  • Protein: 3.1g
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Carbohydrate: 18g
  • Fiber: 0.8g
  • Sodium: 90mg
  • Cholesterol: 0.2mg

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

Preparation

  1. 1. Add ingredients to bread machine pan according to manufacturer's directions.
  2. 2. Select dough cycle.
  3. 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. 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. 5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30 minutes. Remove plastic.
  6. 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. 7. Bake in a 425º oven until richly browned, 25 to 30 minutes.
  8. 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.
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