San Francisco Style Sourdough Bread

Sponge (see below)
2 1/2 tsp. salt
4 3/4 - 5 1/4 c. all purpose or bread flour
Cornmeal (opt.)
1 egg white blended with 1 tbsp. water for glaze

SPONGE:

1 1/2 c. warm water (110 degrees)
1 tsp. sugar
1/3 c. non fat milk powder
1 c. Basic Sourdough starter
2 c. all purpose or bread flour

Prepare Sponge. When sponge is fermented and bubbly, add salt and enough flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 10 to 12 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, 1 1/2 to 2 hours.

Grease 2 large baking sheets or 2 (2 quart) casserole dishes. If desired, lightly sprinkle cornmeal over baking sheets or bottoms of dishes. Punch down dough; knead 30 seconds. Divide dough in half. Shape into narrow oblong loaves with tapered ends for baking sheets or round loaves for casserole dishes. Place on prepared baking sheets or in prepared dishes. Cover with a dry towel. Let rise until doubled in bulk, about 1 1/2 hours.

Adjust oven racks to 2 lowest positions. Place a shallow roasting pan on lowest shelf; pour in 2 cups boiling water. Preheat oven to 425 degrees. Slash tops of oblong loaves diagonally and round loaves in 3 slashes horizontally and 3 slashes vertically, in tic tac toe designs. Brush slashed loaves with egg white glaze.

Bake 15 minutes; brush again with egg white glaze. Remove roasting pan from oven. Bake loaves 15 to 20 minutes longer or until bread sounds hollow when tapped on bottom. Brush loaves a third time with egg white glaze, 5 minutes before removing from oven. Remove from dishes or baking sheets. Cool on racks. Makes 2 loaves.

SPONGE: In a large non metal bowl, combine all ingredients. Cover with a double layer of cheesecloth; secure with an elastic band. Let stand and ferment in a warm place, free from drafts, 24 to 48 hours, depending on sourness desired. Stir once or twice a day with a wooden or plastic spoon.

VARIATIONS:

QUICK SOURDOUGH BREAD: For Sponge, dissolve 1 (1/4 oz.) package active dry yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. Stir in remaining sponge ingredients. Cover and let stand 8 hours or overnight. Proceed as directed above. Rising times will be shorter.

SOURDOUGH WHEAT BREAD: Substitute 1 cup whole wheat starter, for 1 cup Basic Sourdough Starter. Substitute 2 cups whole wheat flour for 2 cups all purpose or bread flour. Add 1 cup cracked wheat to Sponge. After Sponge has fermented, stir in 1/4 cup honey, 2 tablespoons melted butter and 1/2 cup toasted wheat germ. After brushing raised loaves with egg white glaze, sprinkle additional wheat germ over tops of loaves.

SOURDOUGH RYE BREAD: Substitute 1 cup Rye Starter for 1 cup Basic Sourdough Starter in Sponge. After Sponge has fermented, substitute 1 cup rye flour for 1 cup all purpose or bread flour. Stir in 1/4 cup dark molasses, 1 tablespoon freshly grated orange peel, 1 tablespoon vegetable oil, 1 tablespoon caraway seeds and 1 cup rye flakes, if desired. After brushing raised loaves with egg white glaze, sprinkle additional caraway seeds or rye flakes over tops of loaves.