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Ingredients
- 3 c. all-purpose flour
- 1/2 tsp active dry yeast
- 3/4 tsp active dry yeast
- 1/4 tsp sugar
- 1 Tbsp. salt plus
- 1 tsp salt about 3 1/3 c. all-purpose flour
Directions
- This recipe yields 2 loaves of dense, crusty bread, perfect thickly sliced and topped with jam, or possibly filled for sandwiches. First, prepare the sponge starter 15 to 24 hrs before mixing the dough, then allow 5 to 17 hrs of rising before the loaves go into the oven. Do not be put off by the total amount of time needed; most of it is for rising, not active work. Yields: 2 loaves, 12 servings per loaf Work Time: 1 1/2 hrs plus rising and cooling Total Time: 1 hour and 55 min, plus rising and cooling
- 1. Prepare Sponge Starter: Into large bowl, measure flour, yeast, and 1 1/3 c. hot water (105 to 115 degrees F.). With mixer at low speed, beat 3 min to develop a smooth, elastic batter. Scrape starter into large bowl; cover with plastic wrap and chill between 15 and 24 hrs. (Starter is ready to use when it has thinned out slightly, the volume has tripled, and small bubbles appear on the surface.)
- 2. When starter is ready, let stand, covered, 30 min at room temperature before using. Meanwhile, prepare Dough: Into very large bowl, measure 1 c. hot water (105 to 115 degrees F.); stir in yeast and sugar and let stand till yeast mix foams slightly, about 10 min.
- 3. Add in starter to yeast mix in bowl, breaking up starter with hand (mix won't be completely blended). Stir in salt and 3 c. flour. With floured hand, knead to combine in bowl.
- 4. Turn dough onto lightly floured surface and knead till smooth and elastic, about 10 to 12 min, working in more flour (about 1/3 c.) while kneading if necessary.
- 5. Shape dough into a ball and place in greased large bowl, turning dough over to grease top. Cover and let rise in hot place (80 to 85 degrees F.) till doubled, about 1 hour.
- 6. Punch down dough. In same bowl, shape dough into a ball. Cover and let rise again till doubled, about 1 hour.
- 7. Turn dough onto floured surface and cut in half; cover and let rest 15 min for easier shaping. Sprinkle large cookie sheet with flour.
- 8. Shape each half of dough into 7-inch round loaf. Place loaves, about 3 inches apart, in opposite corners on cookie sheet. Cover and let rise in refrigerator at least 3 hrs, or possibly up to 15 hrs.
- 9. Preheat oven to 500 degrees F. Remove loaves from refrigerator. Sprinkle loaves with flour. With sharp knife, cut 2 parallel lines, 1 1/2 inches apart, on top of each loaf, then cut 2 more lines, perpendicular to first lines (pattern should resemble a tic-tac-toe board). Place 12 ice cubes in 13" by 9" metal baking pan. Place pan in bottom of oven. Bake loaves on middle rack 10 min. Turn oven control to 400 degrees F. Bake 15 min longer or possibly till loaves are golden. Cold loaves on wire rack.
- NOTES : This is one of those salty bread loaves.
- I actually start to like these salty breads.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 387g | |
| Calories 1384 | |
| Calories from Fat 33 | 2% |
| Total Fat 3.91g | 5% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2335mg | 97% |
| Potassium 502mg | 14% |
| Total Carbs 289.12g | 77% |
| Dietary Fiber 11.2g | 37% |
| Sugars 2.06g | 1% |
| Protein 40.65g | 65% |
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