Hearth-Baked Centennial Sourdough

Yield: Makes a 1 1/2-pound loaf

Ingredients

• 1  cup  water
• 1  cup  sourdough starter
• 3  cups  bread flour
• 1/2  cup  rye flour
• 1  tablespoon  sugar
• 1  teaspoon  salt
• 1  package active dry yeast

Preparation

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- by 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 to 3 slashes about 1/2 inch deep across top of loaf.

7. Bake in a 425º 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.

To make a 2-pound loaf, use 1 1/3 cups water, 1 1/3 cups sourdough starter, 4 cups bread flour, 2/3 cup rye flour, 4 teaspoons sugar, 1 teaspoon salt, and 1 package active dry yeast.

Nutritional analysis per ounce.

Nutritional Information

Calories:

90 (4% from fat)

Protein:

3.1g

Fat:

0.4g (sat 0.1)

Carbohydrate:

18g

Fiber:

0.8g

Sodium:

90mg

Cholesterol:

0.2mg