Rustic Sourdough

Rustic Sourdough
Adapted from Alton Brown
Makes 2 loaves

For starter:
1 2/3 cups bread flour
1 teaspoon instant or rapid-rise yeast
1/2 500 mg vitamin C pill (not chewable), crushed
2 cups warm water (105º - 115º F)

1. Sift first 4 ingredients into a medium bowl. Place water in a large sealable container. Add dry ingredients and whisk vigorously to combine. Cover container with lid slightly ajar. Let stand in warm draft-free area 24 hours.

2. At this point, you can use this pre-ferment in a recipe. Or you can develop the flavor by adding a cup each of water and bread flour, letting it stand uncovered at room temperature until foamy (about 2 hours). You can then refrigerate it for at least 3 weeks. A liquid will rise to the surface every few days; just whisk it back in. Feed the dough every time you take some to use it in a recipe. For every cup taken, add a cup each of bread flour and water, let foam, and return to the fridge.

For bread:
1 cup warm water (105º - 115º F)
3/4 cup starter (from recipe above)
1/4 cup plain yogurt (not Greek-style)
3/4 teaspoon instant or rapid-rise yeast
3 1/3 cups (or more) bread flour, divided
2 teaspoons salt

1. Mix first 4 ingredients in bowl of a stand mixer. Add only 2 cups flour; stir to blend. Loosely cover bowl with plastic wrap and let rise in a warm location until doubled in size, about 1 1/2 hours.

2. Using dough hook, mix in 1 1/3 cups flour and salt using lowest speed. Increase speed slightly; knead dough 5 minutes, adding more flour by tablespoons if dough sticks to side of bowl. Let dough rest 15 minutes. Knead again on low speed for 5 minutes. Transfer dough to a large, lightly-oiled bowl, cover with plastic wrap, and let rise until doubled in volume, about 1 hour.

3. Turn dough out onto a floured surface and fold over on itself several times to flatten. Divide dough in half. Gently shape by patting, and lifting up and stretching corners, each one to a 4×8 inch rectangle. Using a sharp serrated knife, quickly and gently make 1 shallow slash lengthwise down each loaf.

4. Sprinkle a large rimmed baking sheet with cornmeal. Space loaves on sheet at least 3 inches apart. Dust tops with flour, and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour more.

5. 30 minutes before baking, preheat oven to 500º F, positioning a rack at the lowest possible setting (just above the floor of the oven, or your baking stone if you have one). When bread is fully risen, uncover and spray loaves with water. Bake 5 minutes, quickly open door and spray again. Reduce oven temperature to 425º F. Bake for an additional 20 minutes, or until loaves are puffed and golden. Transfer to rack, and cool at least 15 minutes. Serve warm or at room temperature.



Notes:
1. I needed to use a bit more than the total given amount of flour (maybe 1-2 tablespoons more); but the idea here is to keep the dough as moist as reasonably possible, so use restraint.

2. You can replace about 1/3 cup of the bread flour with whole-wheat flour if you prefer a more rustic characteristic.

3. I do recommend using instant yeast in this application (long story short), but if you need to substitute active-dry yeast, increase the amount to 1 1/4 teaspoons for the starter, and 1 teaspoon for the dough.

4. After the starter is refrigerated, it can be kept pretty much indefinitely (I’m talking years here), as long as you continue to use it and feed it regularly. If you use and feed it daily, it can even be kept at room temperature; but for those of us who aren’t Nancy Silverton, I urge you to refrigerate it, for food safety’s sake (ascorbic acid or no).

5. Yes, I know the measurements are given by volume, not by weight, my firm preference. I know. That is all.