La Brea Starter And Rustic Bread

1. 1

   For the Starter~.

2. 2

   Stir the flour and water together-mix well.

3. 3

   Tie the grapes in clean doubled cheesecloth.

4. 4

   Lightly crush grapes, swish through the flour/water mixture then submerge.

5. 5

   Cover tightly with a lid or plastic wrap.

6. 6

   Leave@ room temp.

7. 7

   Day 3-Lift out the bag of grapes and squeeze their juices back into the starter.

8. 8

   Stir up the starter to incorporate juices.

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   Day 4-Stir in 1 cup of flour and 1 cup of water into the container, blending well.

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    Let stand at room temp until it bubbles up, around 3-4 hours.

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    Cover and place in the fridge.

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    Day 5-repeat day 4.

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    Day 6-repeat day 5.

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    Now you are ready to use this starter.

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    It will keep for 4-5 months in your fridge.

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    Rustic Bread~.

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    Measure flour into the bowl of a large food processor and add the 2 cups starter.

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    Measure out the the rest of the ingredients and mix together the milk and water.

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    Turn on the processor and pour in the water/milk mixture in a thin stream.

20. 20

    Add the three T. olive oil in a thin stream.

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    Add the yeast and process for 25 seconds.

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    Add the salt and process 5 seconds more.

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    Your batter should be a bit like soft cooked oatmeal.

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    Let rest, in bowl for 5 minutes.

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    Process for 20 seconds.

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    Lightly oil a large glass bowl and scrape in the dough.

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    Cover with plastic wrap and let rest until doubled, around 2&1/2 hours.

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    Punch down and turn out onto a lightly floured board.

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    Let rest for 5 minutes.

30. 30

    Knead for 8-10 minutes or until smooth and elastic, adding a small amount of flour if needed.

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    Form into 1 or two round loaves.

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    You can place rounds onto a lightly flour dusted baking sheet-no baking stone needed OR Place a baking stone in the center of your oven and preheat to 500 degrees 30 minutes before baking.

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    Let rounds rise until doubled, around 1&1/2 hours.

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    Place baking sheet into center rack of oven OR GENTLY place raised dough rounds onto the hot stone and spritz oven with water.

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    Close and reduce heat to 400 degrees.

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    Bake for 25 minutes or until done, spritzing oven a few times.

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    Knock on the loaf and if it sounds hollow it's done.

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    (very scientific, I know!) Remove to cool on a wire rack.

* Per serving · 4 servings · Values may vary.