For optimal taste, use a sourdough starter that you have nurtured.
Ingredients
- 2- cups warm water
- 6 -8 cups flour (this depends on altitude and how thick your sourdough starter is)
- 1 cup sourdough starter
- 2 teaspoons salt
- 2 teaspoons sugar
- 1⁄2 cup water
- 1⁄2 teaspoon cornstarch
Direction
- Mix the sourdough starter, 4 cups of flour, and water in a large basin.
2. Combine all ingredients, then let sit, covered, for 8-12 hours in a warm spot (I do it overnight).
3. Add the salt and sugar the following day, along with 1/2 to 1 cup of flour, until you have a very firm dough.
4. Work the dough until it is smooth.
5. Put something over it and wait 2 to 2 1/2 hours.
6. Cut in half by punching down.
7. Form into balls by kneading until smooth. Put on a baking sheet that has been buttered. Lightly cover and let rise till doubled in size (1 to 1-2 hrs).
8. While that’s doing its thing, in a small dish, heat 1/2 cup water and 1/2 tsp corn flour in the microwave until boiling; then, take it off the heat and let it cool.
9. Prepare an oven temperature of 400 degrees Fahrenheit.
10. Put a small pan of boiling water on the oven’s lowest shelf.
11. Make two crisscross cuts over the top of each loaf.
Put in the oven for ten minutes.
12. Remove the wire cooling rack and brush each loaf with the corn flour mixture.
13. Put the lid back on the oven and continue baking for another 20-25 minutes. The bottom of the loaf should be hollow when tapped, and the colour should be a pale golden.
14. You need to wait two hours for the sourdough taste to emerge properly, although we usually wait for thirty to forty-five minutes.
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