Crusty Sourdough Bread
This bread left to rise for about 4 hours without being disturbed! In the mean time, we went to breakfast, and grocery shopping.
After 4 hours, I gently worked the dough with a little bench flour, divided it in to two loaves, and let it rest again…
Letting the dough rise for that long is what made the flavor intensify, and gave it the extra sour taste… The bread turned out amazingly delicious, crusty yet soft, and chewy!
.9 cups bread flour
.2 1/2 cups bread starter (see recipe)
.1 tbsp. dry yeast
.2 1/2 hot water
.2 tbsp. sugar substitutes
.1 1/2 tbsp. salts
.1 egg whites
.1/2 tbsp. water
.1/2 tsp poppy seed
.1/2 tsp raw unsalted sunflower seed
.1/2 tsp flaxseed
.1/2 tsp black untoasted sesame seeds
.4 tbsp. corn meal
.Spray bottle with cold water
To make the Starter
.3 cups of all-purpose flour
.1 tbsp. dry yeast
.3 cups of warm water
combine all the starter ingredient and mix well in a large plastic container, cover with plastic wrap, and leave it at room temperature for 12 hours.
In to a stand mixer bowl with a flat beater attachment, add 8 and 1/2 cups of flour, salt, dough starter, yeast, and sugar. Mix for few seconds to incorporate, add water and mix for 2 minutes.
Switch the flat beater with the dough hook, let the mixer run on low speeds slowly until the dough comes together, and pulls away from the bowl.
On high-speed let the mixer runs for 5 minutes to work the dough.
Place the dough in a large bowl sprayed with nonstick spray, spray plastic wrap with the nonstick spray and cover the bowl, place a clean tea towel on top of the plastic wrap and let the dough stand in a warm corner of the kitchen for 4 hours.
Sprinkle the corn meal on to two cookie sheets and set aside.
Turn the dough on to floured surface, with sharp knife gently cut the dough in half to two pieces.
With floured hands Work the dough gently with fingertips, bring the dough together to a long log shape tucking in the bottom and smoothing the side, and place each loaf on the prepared cookie sheet or if you prefer use a large loaf pans.
Gently to avoid deflating the dough, smooth the dough with fingertips to the length and width you desire, cover with tea towel and let it stand for 15-20 minutes.
Preheat oven to 460 degrees, when time is up lower the heat to 455 degrees.
In a small bowl Mix all the seeds and set aside.
With a sharp razor, slash each of the loaves with three 1-inch slashes, add the water to the egg white and whisk, with a pastry brush, brush the top of one of the loaves with the egg wash and sprinkle the seeds evenly on top of it.
Brush the second loaf with some of the white wash.
Bake for 35 minutes, after the first 15 minutes, spray the bread and the cookie sheet with water and bake for another 15 minutes, do not over spray the dough, just few sprits for each loaf.
After 15 minutes spray again, bake until the time is up and the loaves are golden, and gives a hollow sound when taping the bottom of the bread.
Let the bread cool on the cookie sheets for 5 minutes or until it is cool enough to handle, remove and cool completely on to cooling racks before slicing.
Cut the bread to thin slices and keep in plastic zip top bags in the refrigerator or the freezer.
To save the rest of the starter keep in a large plastic container covered in the refrigerator and feed it once a week by removing a cup of the starter and add one cup of flour and one cup of water, mix and return to the refrigerator. To use again let stand at room temperature overnight.