Ingredients
1 1/2 dough starter
3 Tbsp. sugar
3 3/4 c. flour
2 1/2 tsp. salt
1 pkg. yeast
1 c. milk
2 Tbsp. margarine
cornmeal
egg white
7 Tbsp. water
2/3 c. finely chopped onion
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Prepare dough starter. Mix 1 cup flour, sugar, salt and yeast in large bowl. Mix milk and margarine in saucepan. Heat over low heat until liquid is very warm (120° to 130°). Add to dry mix and beat 2 minutes on medium. Add 1 1/2 cups starter and 1/4 cup flour. Beat on high 2 minutes. Stir in more flour to make soft dough. Turn out on light floured board; knead until smooth and elastic 8 to 10 minutes. Place in greased bowl and grease top. Cover. Rise in oven until double (1 hour). Punch down; turn on floured board. Divide 1/2. Cover. Let rest 15 minutes. Place on greased sheets sprinkled with cornmeal. Cover. Let rise until double (1 hour). Mix egg white and water. Brush mixture over loaves. Top with caraway seed. Bake 40 to 45 minutes. Cool on racks
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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide
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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide