|
To the sponge, add the sugar, salt, and oil (the oil is optional - you can use softened butter instead, or no oil at all). Knead in enough flour about a half cup at a time to make nice, springy bread dough. Remember that flour amounts are approximate - when you get that "feel," stop adding flour. Let the dough rise in a warm place, in a bowl covered loosely with a towel. Sourdough rises more slowly than yeast bread, about an hour or so. Let it double in bulk. When it is soft and springy to the touch, punch the dough down and knead a little more. Make a loaf and place it on a baking sheet (lightly greased or sprinkled with cornmeal). Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk. Place the pan with the loaf in your oven, and then turn your oven to 350° and bake the bread for 30-45 minutes. Do not preheat the oven. The loaf is done when the crust is brown and the bottom sounds hollow when thumped with your thumb. Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing. From Honey Baby Darlin', Book One - The Farm by Ginna BB Gordon |
