-SPONGE-
1/2 c Sourdough Starter
1 c Flour
1/2 c Warm Water; 105F
-DOUGH-
1/2 c Sun-dried tomatoes;
-oil-packed, sliced *
1/2 c Chopped Onion
3/4 c Warm Water; 105F
1 ts Salt
2 tb Olive Oil; approx
2 1/2 c Flour; to 3 1/2 cups
Corn Meal
1 Sponge: Mix the starter, flour and water in a large glass or pottery
bowl. Cover with plastic wrap and let ripen for 12 hours.
2 When ready to make bread, drain tomatoes. Add onion, water, salt,
tomatoes, oil (add to reserved oil to make 2 Tbsp) and 2 cups of flour.
3 Mix on medium for two minutes. Add remaining flour 1/4 cup at a time
until it pulls away from the sides of bowl. Continue kneeding until
elastic.
4 Place in an oiled bowl, turn and cover with a damp towel. Let rise until
doubled. (If making pizza, this is the best time to roll and make.)
5 Gently work with hands to release air. Let rise a second time.
6 Form into a round, flat loaf on a pan sprinkled with cornmeal. Brush
with olive oil. Cover and let rise for 45 minutes.
7 About 15 minutes before baking, preheat oven to 400?. Put a shallow pan
in the bottom rack. Place bread on the center rack. Immediately place 1 cup
of ice cubes in shallow pan and close door. Bake 25 to 30 minutes.
Yields
1 Servings