EASY SOURDOUGH FRENCH BREAD

Sourdough began in the old West in ceramic crocks in chuck wagon larders, homesteaders' kitchens, and covered wagons. Old starters were carefully guarded and shared with family and friends. My sourdough starter is 15 years old and I store it in my refrigerator. Each time you use part of your starter, replenish it with equal amounts of flour and water. If you prefer, you can buy commercially prepared dehydrated sourdough starter. Sourdough gets its unique flavor from the air in your surroundings. When I feed my starter in the summer, I leave it near a window where it captures the night air and the mist of the ocean.

Simple Sourdough Starter (start this 4 to 5 days ahead, at least)

2 cups filtered or spring water (non-chlorinated)
½ cup rye flour

1½ cups bread or all-purpose flour
½ t yeast
2 t honey

Place water in a quart size glass jar or crock (nothing metal) and stir in the flour, yeast, and honey. Cover with cheesecloth or a clean knee-high stocking 5 to 7 days, depending on how long it takes to bubble and sour. 

Bread

1½ cups warm water

1 T active dry yeast   

2 t honey 
1 cup Simple Sourdough Starter

4½ to 4¾ cups unbleached bread flour

2 t sea salt

½ t baking soda

Pour water into the bowl of an electric mixer, add yeast and honey.

Swirl to combine and let proof for 10 minutes, until mixture becomes foamy.

Attach the bowl to the mixer and add a dough hook.

Add 1 cup of the Simple Sourdough Starter, flour, salt, and baking soda. 

Mix at medium speed for 10 minutes.

Turn out onto a lightly floured surface and knead for about a minute or so, adding a little more flour as needed to control the stickiness.

Form dough into a smooth ball and place into an oiled bowl, cover and let rise in a warm spot for 2 hours.

Punch dough down and form into two oblong shapes, pinching dough underneath, to seal dough. 

Place on a lightly floured baking sheet.

Place 3 rolled up clean towels, that have been sprinkles with some flour, on sides and in between dough.  
Let rise in a warm place for 30 minutes, lightly covered with a damp clean tea towel or flour sack towel.

15 minutes before bread is ready to bake, preheat oven to 425 degrees F.

Just before baking make diagonal slashes on the top of the loaf with a wet and very sharp knife or blade.

Remove towels from around dough.

Throw 3 to 4 ice cubes in bottom of oven.

Bake loaves for 20 to 25 minutes, until golden brown. 

Transfer breads with a large spatula to a wire rack to cool completely.

Makes 2 loaves