PATTI – VDRJ67A
STARTER
1 pk Active dry yeast
2 c Water; warm (105~-115~)
2 c All purpose flour
-DOUGH-
1 pk Active dry yeast
2 tb Water; lukewarm
pn Sugar
1 1/2 c Water; warm (105~-115~)
1 c Starter
4 c All purpose flour
2 ts Sugar
2 ts Salt
1/2 ts Baking soda
2 c Unsifted all purpose flour
1 tb Cornmeal
STARTER: In large bowl mix yeast with warm water and flour. Beat until
smooth. Cover and let stand at room temperature for 48 hours, stirring mix
4 times during the 2 days. DOUGH: In a cup soften yeast in warm water with
a pinch of sugar for 5 minutes. Pour 1-1/2 cups warm water into mixing
bowl. Stir in the yeast mix and starter. Stir in flour, sugar and salt. Mix
vigorously for 3 minutes. Turn into greased bowl. Cover. Let rise in warm
place until doubled. Mix baking soda with 1 cup remaining flour. Add to
dough. Turn onto floured board. Knead, adding remaing flour little by
little until smooth and satiny. Divide dough in half. Shape into 2 loaves
on a gresed and cornmeal dusted baking sheet. Cover. Let rise until
doubled. Brush loaves with water. Slash diagonally with sharp knife. Place
a shallow pan of hot water in bottom of oven. Bake loaves at 400~ for about
45 minutes or until crust is golden. For a crisper crust, remove loaves
from oven after 35 minutes. Brush with salted water. Bake for another 10
minutes.
TIP: Store starter in refrigerator for future use. Bring to room
temperature for 4 hours before using.
From
Yields
2 Servings