Sourdough Bread Recipe

Need suggestions for flavorful variations of homemade sourdough bread?

Looking for something with rye, flax seed, or herbs just to flavor it up a little. Would also like info on converting regular bread recipes to sourdough recipes.

"Like you I'm a lover of sourdough bread. However, I wanted to pass along one of the most delicious bread recipes I've ever tasted. Trust me, it won't disappoint you."

TUSCAN BREAD
Source: Ciao Italia Cookbook by Mary A. Esposito

Sponge (starter dough):
1 tbsp (1 pkg) active dry yeast
1/2 cup warm water (110-115 degrees)
1 cup unbleached, all purpose flour

Sprinkle yeast over water in a small bowl. Let stand until foamy (10 min.) Add flour; mix well. Cover bowl with Saran Wrap and let rise for 24 hours in a warm place.

NEXT DAY:

Dough:
1 1/2 tsp (1/2 pkg) active dry yeast
1 1/4 cups warm water (110-115 degrees)
4 to 4 1/2 cups all purpose flour
Cornmeal if using a baking stone

In a large bowl, sprinkle yeast over 1/4 cup of the water; let sit for 10 minutes. Add remaining 1 cup of the warm water.

Add the sponge mix, and mix well with your hands. Add 3-1/2 cups flour and mix well. Add enough of remaining flour to make a soft ball. Place on floured surface and knead until smooth.
Put in lightly oiled bowl, turn to coat the dough; cover with Saran Wrap. Let rise 3-4 hours until doubled.

Place on floured surface and shape into a round or rectangular shape. Place on greased baking sheet. Let rise for 35 minutes, or until doubled in size.

Preheat oven to 400 degrees.

Bake 30-35 minutes, or until evenly browned and bottom crust is hard.

Serene's Sourdough Recipe


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