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1
Prepare Sponge.
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2
When sponge is fermented and bubbly, add in salt and sufficient flour to make a soft dough.
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3
Turn out dough onto a lightly floured surface.
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4
Clean and grease bowl; set aside.
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5
Knead dough 10 to 12 min or possibly till smooth and elastic.
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6
Place dough in greased bowl, turning to coat all sides.
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7
Cover with a slightly damp towel.
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8
Let rise in a hot place, free from drafts, till doubled in bulk, 1 1/2 to 2 hrs.
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9
Grease 2 large baking sheets or possibly 2 (2 qt) casserole dishes.
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10
If you like, lightly sprinkle cornmeal over baking sheets or possibly bottoms of dishes.
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11
Punch down dough; knead 30 seconds.
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12
Divide dough in half.
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13
Shape into narrow oblong loaves with tapered ends for baking sheets or possibly round loaves for casserole dishes.
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14
Place on prepared baking sheets or possibly in prepared dishes.
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15
Cover with a dry towel.
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16
Let rise till doubled in bulk, about 1 1/2 hrs.
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17
Adjust oven racks to 2 lowest positions.
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18
Place a shallow roasting pan on lowest shelf; pour in 2 c. boiling water.
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19
Preheat oven to 425 degrees.
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20
Slash tops of oblong loaves diagonally and round loaves in 3 slashes horizontally and 3 slashes vertically, in tic tac toe designs.
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21
Brush slashed loaves with egg white glaze.
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22
Bake 15 min; brush again with egg white glaze.
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23
Remove roasting pan from oven.
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24
Bake loaves 15 to 20 min longer or possibly till bread sounds hollow when tapped on bottom.
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25
Brush loaves a third time with egg white glaze, 5 min before removing from oven.
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26
Remove from dishes or possibly baking sheets.
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27
Cold on racks.
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28
SPONGE: In a large non metal bowl, combine all ingredients.
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29
Cover with a double layer of cheesecloth; secure with an elastic band.
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30
Let stand and ferment in a hot place, free from drafts, 24 to 48 hrs, depending on sourness desired.
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31
Stir once or possibly twice a day with a wooden or possibly plastic spoon.
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32
VARIATIONS:
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33
QUICK SOURDOUGH BREAD: For Sponge, dissolve 1 (1/4 ounce.)
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34
package active dry yeast and sugar in hot water.
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35
Let stand till foamy, 5 - 10 min.
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36
Stir in remaining sponge ingredients.
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37
Cover and let stand 8 hrs or possibly overnight.
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38
Proceed as directed above.
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39
Rising times will be shorter.
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40
SOURDOUGH WHEAT BREAD: Substitute 1 c. whole wheat starter, for 1 c. Basic Sourdough Starter.
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41
Substitute 2 c. whole wheat flour for 2 c. all purpose or possibly bread flour.
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42
Add in 1 c. cracked wheat to Sponge.
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43
After Sponge has fermented, stir in 1/4 c. honey, 2 Tbsp.
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44
melted butter and 1/2 c. toasted wheat germ.
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45
After brushing raised loaves with egg white glaze, sprinkle additional wheat germ over tops of loaves.
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46
SOURDOUGH RYE BREAD: Substitute 1 c. Rye Starter for 1 c. Basic Sourdough Starter in Sponge.
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47
After Sponge has fermented, substitute 1 c. rye flour for 1 c. all purpose or possibly bread flour.
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48
Stir in 1/4 c. dark molasses, 1 Tbsp.
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49
freshly grated orange peel, 1 Tbsp.
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50
vegetable oil, 1 Tbsp.
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51
caraway seeds and 1 c. rye flakes, if you like.
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52
After brushing raised loaves with egg white glaze, sprinkle additional caraway seeds or possibly rye flakes over tops of loaves.
