Although it’s not a speedy project—the starter and the bread need time to develop the distinctive tangy taste—this crusty, chewy loaf is actually easy to make and well worth the time spent.
HANDS-ON TIME 25 minutes
TOTAL TIME 17½ hours
MAKES 1 loaf, 12 slices
INGREDIENTS
half batch Sourdough Starter (opposite)
1 cup warm water (100°F/38°C)
2 cups white bread flour (approx)
1¾ cups whole wheat bread flour
2 tsp salt
1 tbsp cornmeal
1 egg
DIRECTIONS
In bowl, stir starter with ¾ cup of the warm water until smooth. Using wooden spoon, beat in 1½ cups of the white bread flour until smooth.
Cover with plastic wrap; let rise at room temperature for 12 hours. (Make-ahead: Let rise for up to 24 hours.) Stir in remaining warm water.
Stir in whole wheat bread flour and salt; turn out onto floured surface.
Knead, dusting with as much of the remaining white flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until tripled in bulk, about 2 hours.
Punch down dough; turn out onto floured surface. Knead about 10 times to remove air bubbles. Cover with clean tea towel; let rest for 10 minutes.
Press into ½-inch (1 cm) thick circle. Flatten dough into 1-inch (2.5 cm) thick oval, 1 long side facing you. Fold in top and bottom thirds to meetin centre and form torpedo-shaped loaf; pinch seam to seal.
Place loaf, seam side down, on cornmeal-dusted rimless baking sheet.
Cover with clean tea towel; let rise in warm draft-free place until doubled in bulk, about 1½ hours.
Whisk egg with 1 tbsp water; brush over loaf. Using razor blade or sharp serrated knife, cut ½-inch (1 cm) deep slashes in top. Bake in 425°F (220°C) oven until golden and loaf sounds hollow when tapped on bottom, 35 to 40 minutes. Transfer to rack; let cool.
NUTRITIONAL INFORMATION, PER SLICE: about 182 cal, 6 g pro, 1 g total fat (0 g sat. fat), 37 g carb, 3 g fibre, 16 mg chol, 390 mg sodium. % RDI: 1% calcium, 14% iron, 1% vit A, 19% folate.
VARIATIONS
WHITE SOURDOUGH BREAD
Omit whole wheat bread flour; increase white bread flour to 3¼ cups.
RYE SOURDOUGH BREAD
Replace whole wheat bread flour with equal amount dark or light rye bread flour.
SOURDOUGH BOULE (ROUND LOAF)
Line 12-cup bowl with clean tea towel. Dust with white bread flour.
Shape dough into ball instead of torpedo shape; place, seam side up, in prepared bowl. Let rise as directed. Place, seam side down, on baking sheet; cut crisscross slashes in top.
