sourdough bread in a perforated french mold.
© 2011 by KV5R — Rev. Feb. 27, 2011.
750 grams bread flour (~6¼ loose cups) 450 grams warm water (~2 cups, scant) 265 grams poolish sourdough starter (1 cup) 2 tsp sea salt 1 tsp coriander 1 tsp garlic 1 tsp oregano 2 Tbs honey 1 Tbs coconut oil (for the mixing/proofing pan) Mix dry ingredients with flour. Mix sourdough and honey with water. Mix well. Adjust flour/water, if needed, to reach desired dough consistency. Knead for 5 minutes. Form into a ball and place in a sprayed proofing pan. Cover with plastic and let rise for 12 hours. Removed and punch down. Divide into 2 equal parts and form into logs suitable to the French bread mold. Bake uncovered at 450°F for 45-50 minutes. Remove and cool. Makes 2 1½ lb. Sourdough French loaves (16 inches long). Hand-break into chunks and enjoy!