Recipe - Hearth Baked Centennial Sourdough

for 1 One half pound loaf
1 cup Water
1 cup Sourdough starter
3 cup Bread flour
One half cup Rye flour
1 tablespoon Sugar
1 teaspoon Salt
1 pack Active dry yeast
2 pound Loaf:
1 1/3 cup Water
1 1/3 cup Sourdough starter
4 cup Bread flour
2/3 cup Rye flour
4 teaspoon Sugar
1 teaspoon Salt
1 pack Active dry yeast

1. Add ingredients to bread machine pan according to manufacturer's
directions.

2. Select dough cycle.

3. Scrape dough onto a board coated generously with bread flour. Taking
care not to puncture or tear dough surface (interior is sticky), pat dough
gently with floured hands to form a round loaf about 8 inches wide; do not
knead. Sprinkle 2 tablespoons bread flour over dough.

4. Slide a pastry scraper or wide spatula under loaf to loosen, then lift
quickly and carefully onto a buttered 14 x 17 inch baking sheet. Pat to
reshape loaf, if necessary.

5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30
minutes. Remove plastic.

6. With a floured razor blade or very sharp knife, cut 2 or 3 slashes about
One half inch deep across top of loaf.

7.Bake in a 425 F oven until richly browned, 25 to 30 minutes.

8.Transfer loaf to a rack to cool at least 15 minutes before slicing. Serve
hot, warm, or cool.

NOTES : Sunset Magazine, March 1998
Posted to MCRecipe Digest by "Chateau Stripmine" chateaustripmin@mcn.net
on Feb 15, 1998