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Crusty, Chewy Sourdough Bread With Big Holes

Crusty, Chewy Sourdough Bread With Big Holes comes together with Yeast, Lukewarm Water, Flour Mix Starter With, Lukewarm Water Add, and Cool Water. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 tsp
• 1/4 cup
• 2/3 cup
• 1 tsp
• 1/4 cup
• 3/4 cup
• 2 3/4 cup
• 1 1/2 tsp

Method (preview)

1. 1

   Cover starter mixture tightly and let rise 3 - 5 hrs.

2. 2

   After the addition of the salt beat the *ell out of this until very, very elastic. (15 minutes in a heavy duty mixer with dough hook) Knead in enough more flour to make a still soft dough.

3. 3

   Let rise about 3 hours Place in a lightly oiled zip lock bag and chill 2 - 8 hours.

4. 4

   Scrape dough out onto well floured board Handle it with floured hands while shaping into a long log.

5. 5

   You can brush off the flour after the bread is baked.

6. 6

   Cover and let rise until puffy.

7. 7

   While dough is rising, preheat oven, with tiles on rack, to 425 degrees.

8. 8

   Handle dough gently but just use your hands under it to carry it to the hot oven and place on tiles.

9. 9

   Stretch the dough slightly as you do this.

10. 10

    Bake about 30 - 40 minutes until done.

11. 11

    The crust should be thin and crisp.

12. 12

    If you want a thicker crust, steam the oven during the first ten minutes.

13. 13

    Ramekins 450 West Spain Street

14. 14

    Sonoma, California 95476

15. 15

    Telephone: 707-933-0450

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    The World of Flat-breads (Hands-on) with Kurtis Baguley

17. 17

    Saturday, July 17, 10:00 a.m.-3:00 p.m. $65

18. 18

    With his diverse repertoire, he has directed some of San Francisco�s top hotel pastry kitchens including

19. 19

    Brioche Workshop (Hands-on) with Fran Gage

20. 20

    Saturday, July 31, 10:00 a.m. $65

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    Individual brioche baked in fluted pans;

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    Almond Toasts - a favorite from P�tisserie Fran�aise;

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