1/2 ounce Active dry yeast
8 fluid ounces Water, warm (120°F/49°C)
6 ounces Simple Sourdough Starter
OR
Natural Sourdough Starter -- Chef
1 pound Bread flour
1 tablespoon Kosher salt
Cornmeal, as needed
1 Egg white, beaten
Yield: 1 Loaf
1. Sprinkle the dry yeast over 2 fluid ounces (60 milliliters) of the warm water and set aside until dissolved and foamy.
2. In the bowl of a mixer fitted with a dough hook, combine the sourdough starter and the remaining warm water. Add 6 ounces (180 grams) of the bread flour.
3. Stir until a dough forms, then add the yeast mixture. Knead for 5 minutes on medium speed.
4. Add the remaining flour and the salt. Knead until the dough is smooth and elastic, approximately 10 minutes.
5. Place the dough in a lightly greased bowl and cover with a damp cloth. Ferment the dough in a warm place, approximately 80°F to 90°F (27°C to 32°C), until doubled.
6. Punch down the dough and shape it into a round loaf. Place the loaf on a greased and cornmeal-dusted sheet pan.
7. Proof the dough in a warm place, covered with a damp cloth, until it has risen to 2-1/2 times its original size.
8. Brush the risen loaf with the beaten egg white and score the top of the loaf with a sharp knife.
9. Bake at 450°F (230°C), with a pan of boiling water underneath the oven rack, for 10 minutes.
10. Reduce the oven temperature to 375°F (190°C), remove the water and continue baking until the loaf is well browned, approximately 35 to 45 minutes.
Notes: Method: Straight dough
Fermentation: 1 to 3 hours. Proofing, 45 minutes to one hour.
8 fluid ounces Water, warm (120°F/49°C)
6 ounces Simple Sourdough Starter
OR
Natural Sourdough Starter -- Chef
1 pound Bread flour
1 tablespoon Kosher salt
Cornmeal, as needed
1 Egg white, beaten
Yield: 1 Loaf
1. Sprinkle the dry yeast over 2 fluid ounces (60 milliliters) of the warm water and set aside until dissolved and foamy.
2. In the bowl of a mixer fitted with a dough hook, combine the sourdough starter and the remaining warm water. Add 6 ounces (180 grams) of the bread flour.
3. Stir until a dough forms, then add the yeast mixture. Knead for 5 minutes on medium speed.
4. Add the remaining flour and the salt. Knead until the dough is smooth and elastic, approximately 10 minutes.
5. Place the dough in a lightly greased bowl and cover with a damp cloth. Ferment the dough in a warm place, approximately 80°F to 90°F (27°C to 32°C), until doubled.
6. Punch down the dough and shape it into a round loaf. Place the loaf on a greased and cornmeal-dusted sheet pan.
7. Proof the dough in a warm place, covered with a damp cloth, until it has risen to 2-1/2 times its original size.
8. Brush the risen loaf with the beaten egg white and score the top of the loaf with a sharp knife.
9. Bake at 450°F (230°C), with a pan of boiling water underneath the oven rack, for 10 minutes.
10. Reduce the oven temperature to 375°F (190°C), remove the water and continue baking until the loaf is well browned, approximately 35 to 45 minutes.
Notes: Method: Straight dough
Fermentation: 1 to 3 hours. Proofing, 45 minutes to one hour.
