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English Sourdough - Thrown
Nb persons: 4
Yield: 1/4 Loaf
Preparation time:
Total time:
Source: Gourmet
| 1/2 Cup | Whole Milk, Plus 2 TBSP |
| 1 Cup | Starter Culture |
| 10 ounces | bread flour, (about 1 7/8 cups) |
| 1/4 stick | unsalted butter, softened |
| 1 teaspoons | salt |
| 1 large | egg |
Mix all ingredients just until wet. Let sit approximately 20 minutes to allow the gluten to hydrate. Pour dough onto non-floured surface and sliding your fingers under the dough, lift it chest level, swing the dough downward, and slap it on the counter top. Stretch the dough up and back over itself in an arc to trap the air. Repeat the lifting, slapping, and stretching until the dough is supple (about 8 minutes).
Flour the dough ball and fold into a tight ball. Set in lightly oiled bown and cover. Let ferment between 1.5 and 18 hours. Form the dough and allow to rise on foil dusted with corn meal, until approximately doubled in size.
1 hour before baking, put baking stone in the oven and heat oven to 500 degrees. Place a pan filled with water on the bottom oven rack to add steam to the bread. While oven is heating, finely chop 1/8 onion. Once dough has sprung, cover the top with onions, spray with water, and dust with sea salt. spray again, and continue baking. Bake for approximately 30 minutes.
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