Sourdough French Bread

sourdough French 

CLASSIC SOURDOUGH BREAD

STIR SOURDOUGH STARTER TO MIX IT WITH THE LIQUID WHICH HAS FORMED OVER IT.  REMOVE 1 CUP OF THE STARTER AND REPLACE IT WITH 1 CUP OF FLOUR DISSOLVED IN 1 CUP OF WATER. LEAVE IT SETTING OUT, COVERED, 18- 24 HOURS. COVER STARTER AND REFRIGERATE

1 C. SOURDOUGH STARTER

1 1/3 C. WARM WATER

5-6 CUPS UNBLEACHED ALLPURPOSE FLOUR

1 T. SALT

1 T. SUGAR (OPTIONAL)

1 t. BAKING SODA

CORNMEAL TO SPRINKLE ON PANS.

THE SPONGE:  POUR 1 CUP STARTER INTO A LARGE CERAMIC BOWL.  ADD THE WARM WATER AND ABOUT 3 CUPS FLOUR. BEAT VIGOROUSLY WITH A SPOON OR WIRE WHISK. COVER SPONGE WITH PLASTIC WRAP AND SET ASIDE FOR AT LEAST 2 HOURS AND AS MANY AS 24 HOURS.

THE DOUGH:  AFTER THE SPONGE HAS BUBBLED AND EXPANDED, REMOVE THE PLASTIC WRAP.   TO ABOUT 2 CUPS OF FLOUR,  ADD THE SALT, SUGAR, AND BAKING SODA. STIR THIS INTO THE SPONGE UNTIL IT LEAVES THE SIDE OF THE BOWL. TURN OUT ONTO A FLOURED SURFACE AND KNEAD 4 TO 5 MINUTES. ADD FLOUR AS NEEDED TO MAKE A FAIRLY STIFF DOUGH. 

GIVE THE DOUGH A REST WHILE YOU CLEAN OUT AND GREASE YOUR BOWL. CONTINUE KNEADING FOR ANOTHER 3-4 MINUTES. PLACE THE DOUGH IN THE BOWL AND TURN IT OVER TO GREASE THE TOP. COVER IT WITH PLASTIC AGAIN AND LET IT RISE FOR ANOTHER 2-4 HOURS. THIS SECOND RISING CAN BE SKIPPED BUT THE SECOND RISING WILL GIVE THE BREAD MORE FLAVOR.  

SHAPING AND BAKING:  KNOCK DOWN THE DOUGH AND SHAPE IT INTO TWO LONG FRENCH BREAD ROLLS. PLACE ON A CORNMEAL SPRINKLED COOKIE SHEET, COVER AND LET RISE FOR ANOTHER 2 HOURS  OR SO.

TOWARD THE END OF THE RISING PERIOD, PREHEAT OVEN TO 450 DEGREES AND BEGIN HEATING A KETTLE OF WATER ON YOUR STOVE.  JUST BEFORE YOU PUT THEM IN THE OVEN SLASH THE TOPS OF THE BREAD DIAGONALLY WITH A KNIFE ABOUT 2 INCHES APART AND ABOUT 1/4 INCH DEEP AND BRUSH WITH COLD WATER OR, FOR A SHINY CRUST, BRUSH THEM WITH A WASH OF EGG MIXED WITH WATER. ALSO FOR A FESTIVE LOOK SPRINKLE THEM WITH SESAME OR POPPY SEEDS.

PLACE A PAN IN THE OVEN BOTTOM AND POUR IN 3 OR 4 CUPS OF BOILING WATER. PUT THE LOAVES ON THE RACK OVER THE STEAMING WATER, CLOSE THE OVEN AND BAKE FOR ABOUT 25 MINUTES. THE CRUST WILL BE VERY HARD WHEN YOU REMOVE THE BREAD FROM THE OVEN BUT IN ABOUT 5 MINUTES THE CRUST WILL CHEWY AND CRACKLING. TO KEEP THE CRUST CRUNCHY, LEAVE THE BREAD IN THE OVEN WITH THE OVEN OFF FOR