Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Pugliese
These round loaves of sourdough based bread come out crusty and delicious. Cut thick slices for sandwiches or serve on a board with flavored butter...
Servings
2
2
Cuisine Type
- american
Day Part
- lunch
- dinner
Menu Part
- sideDish
Main Ingredient
- Bread
Source: Recipe from Chef Karen Becker
These round loaves of sourdough based bread come out crusty and delicious. Cut thick slices for sandwiches or serve on a board with flavored butter.
Ingredients
1⁄2 oz. fresh yeast or 1 tbsp. dry yeast
4 cups warm water
1 1⁄4 cups sourdough starter
1 1⁄2 tbsp. sea salt
8-9 cups unbleached flour
Cornmeal, if desired
Steps
1. Dissolve yeast in 1 cup warm water and let rest 5 min.
2. In a large mixer with a dough hook, combine starter, salt and remaining water. On low speed, add 6 cups flour and yeast mixture. Slowly add 2 cups flour until mixed.
3. Continue adding flour until dough is loose and sticky to the touch. Remove dough from mixer and knead with floured hands approx. 5 min. Oil outside of dough and allow to rise, covered, in a warm place 1-11⁄2 hr.
4. Punch down dough and let it to rise again, approx. 45 min. Shape into round loaves and place on greased or cornmeal-coated sheet pans. Rise again until doubled.
5. Spray with water and sprinkle with flour. Bake in a hot 375° F. oven 30-40 min.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
