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Add a photoServings: 6
Ingredients
- 1 c. Sourdough starter
- 2 1/2 c. Flour
- 2 c. Hot water
- 3 3/4 x To 4-1/4 C flour
- 3 Tbsp. Sugar
- 1 tsp Salt
- 1/4 tsp Baking soda
- 3 Tbsp. Vegetable oil
Directions
- Cool water
- Mix 1 st 3 ingreds. in 3 quart. glass bowl with wooden spoon till smooth.
- Cover; let stand in hot, draft-free place for 8 hrs. Add in 3-3/4 C flour, sugar, salt, baking soda and oil to the mix in bowl. Stir with wooden spoon till smooth and flour is completely absorbed. (Dough should be just hard sufficient to gather into a ball. If necessary, add in remaining 1/2 C flour gradually, stirring till all flour is absorbed.) Turn dough onto heavily floured surface; knead till smooth and elastic, about 10 min. Place in greased bowl; turn greased side up. Cover; let rise in hot place till double, about 1-1/2 hrs. (Dough is ready if indentation remains when touched.) Punch dough down; divide into halves. Shape each half into a round, slightly flat loaf. Don't tear dough by pulling. Place loaves in opposite corners of greased cookie sheet. Make three 1/4" deep slashes in each loaf. Let rise till double, about 45 min. Heat oven to 375. Brush loaves with cool water. Place cookie sheet in center of oven; it shouldn't touch the sides of the oven. Bake, brushing occasionally with water, till loaves sound hollow when tapped, about 50 min. Remove from cookie sheets; cold on wire racks.
- Be sure to let dough rise completely both times - it might take longer than the estimated times given.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 400 | |
| Calories from Fat 72 | 18% |
| Total Fat 8.15g | 10% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 728mg | 30% |
| Potassium 111mg | 3% |
| Total Carbs 70.46g | 19% |
| Dietary Fiber 2.6g | 9% |
| Sugars 7.85g | 5% |
| Protein 10.51g | 17% |
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