posted by Michelle of Colorado 01-26-99 7:36 PM
Cooking Light Jan/Feb '98
4 c. bread flour
Basic Sponge(at room temperature)- see below
1 1/4 c. warm water(105-115 degree)
2 tsp. nonfat dry milk
1 pkg. dry yeast(2 1/2 tsp)
1 tsp. salt
2 tbsp. cornmeal
2 tbsp. bread flour
Lightly spoon 4 cups flour into dry measuring cups; level with a knife.
Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball.
Process 1 additional minute.
Turn dough out onto a floured surface (dough will be sticky and soft); divide dough in half.
Working with one portion of dough at a time (cover the remaining doughto deep from drying), roll each portion into a 12 x 6-inch rectangle.
Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal.
Taper ends of dough to form a "slipper" shape.
Sprinkle 2 tablespoons flour over loaves. Cover and let rise 30 min. or until doubled in bulk.
Preheat oven to 425 degrees.
Uncover dough. Bake for 25 min. or until loaves sound hollow when tapped. Remove from pan; cool on a wire rack. Yield: 2 loaves
1 c. bread flour
2 tsp. sugar
1 pkg. dry yeast (2 1/2 tsp.)
3/4 c. very warm water (120-130 degrees)
Lightly spoon flour into a dry measuring cup; level with a knife.
Place all the ingredients in a food processor, and process for 1 min. or until well blended. Spoon mixture into a medium bowl; cover and chill sponge for 2 to 24 hours.
The magazine also says that you can use the starter after 2 hrs. but the longer it sits in your refrigerator the more flavorful your bread will be.
Be sure to let it come to room temperature and it is ok if your dough is alittle sticky- resist adding more flour. A moist dough produces a rustic looking bread that has big holes and a crisp crust.
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