Baking bread....something I really love to do. My friend John asked me for a bread baking lesson last year and we finally managed to get the lesson done!
John brought Chris and their friends Johanna and Colin.....what great 'students' they were. Fun times in the kitchen and new friends in my life.
John in the background with Johanna and Colin shaping their bread dough.
Chris working on her bread shaping skills.
John, very pleased with his bread.
Such concentration......well done!
Colin and Johanna with their beautifully shaped dough...ready to take home and bake.
John's nicely shaped bread......to be baked off at home.
Chris is very happy with her dough.....as you can see by her smile!
Thank you for a lovely morning....full of learning and laughter.
The is the recipe we used.
San Francisco Sourdough Bread Recipe
2 cups warm water
6-8 cups flour (this will depend on how thick your starter is and altitude)
1 cup sourdough starter
2 teaspoon salt
2 teaspoon sugar
1/2 cup water
1/2 teaspoon cornstarch
In a large bowl, combine the water. sourdough starter and 4 cups of flour.
Mix well and cover with plastic wrap in a warm place 8-12 hours (I leave mine overnight)
The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough.
Knead until smooth.
Cover and let rise 2- 21/2 hours. (I have let mine rise 3 hours)
Punch down and divide in half.
Knead until smooth and form into rounds. Place on greased baking sheet. Cover lightly and let rise until double and puffy (1-11/2 hours)
While this is rising mix the 1/2 cup water and 1/2 teaspoon cornstarch in a small bowl and microwave until boiling. Remove and let cool.
Heat oven to 400 (F) degrees
Carefully place a small plan of hot water on the bottom rack in the oven.
Cut two slashes across the top of each loaf.
Bake for 10 minutes.
Pull out the rack and baste each loaf well with the cornstarch mixture.
Close the oven and bake for another 20-25 minutes. Loaves should be light golden colour and sound hallow when tapped on the bottom.
Let cool 2 hours before slicing (if you can wait that long - we wait 30 minutes)
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