STARTER: In large bowl mix yeast with warm water and flour. Beat until smooth. Cover and let stand at room temperature for 48 hours, stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix baking soda with 1 cup remaining flour. Add to dough. Turn onto floured board. Knead, adding remaing flour little by little until smooth and satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal dusted baking sheet. Cover. Let rise until doubled. Brush loaves with water. Slash diagonally with sharp knife. Place a shallow pan of hot water in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust is golden. For a crisper crust, remove loaves from oven after 35 minutes. Brush with salted water. Bake for another 10 minutes. TIP: Store starter in refrigerator for future use. Bring to room temperature for 4 hours before using.
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|Serving Size: 1 Serving (1558g)|
|Recipe Makes: 2|
|Calories from Fat: 53 (3%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 2.4mg||1 %|
|Sodium 383.6mg||13 %|
|Potassium 782.2mg||21 %|
|Total Carbohydrate 391.4g||115 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 375.2g|
|Protein 54.5g||78 %|
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Calories per serving: 1869
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