Serves: 2
Total Calories: 1,052
Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup warm water let set until foamy, 5 to 10 minutes. Add remaining water and starter blend well. Add 3 cups flour, remaining sugar and salt beat well. Cover and let rise in a warm place, free from drafts, until light and bubbly, about 60 minutes. Combine 2 cups flour with baking soda and stir into dough. On a lightly-floured surface, knead until smooth and elastic. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Grease well two baking sheets sprinkle with cornmeal. Divide dough into desired portions, shape into loaves and place on baking sheets. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Slash tops of loaves and mist-spray with cold water. Place a pan of boiling water on lowest rack of oven and place bread on middle rack. Bake in a preheated 400° F oven for 35 to 40 minutes or until loaves sound hollow when tapped.
Note: Try making small loaves by dividing dough into 6 to 8 portions.
This Sourdough French Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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