Two day Sourdough Bread

Two-Day Sourdough Bread

Adapted from the Joy of Cooking (1997 ed.)

• water
• yeast
• bread flour
• salt
• corn meal

1. Combine 2 T lukewarm (100 degree) water with 1/8 t yeast in a large bowl. Mix until dissolved. Stir in 3/4 c room-temperature (75 degree) water and 2 c bread flour. Mix by hand or machine until smooth and firm. Place the dought in a lightly greased non-metallic bowl and cover with plastic wrap. Let rise at room temperature, 6-8 hours. Punch starter down, roll it into a ball, cover, and refridgerate overnight.
2. Remove starter from fridge and let stand to warm up some. Add 1 3/4 c lukewarm water and 4 1/2 c bread flour, and mix until the dough cleans the sides of the bowl. Add 1 T salt.
3. Knead for 10 minutes, adding flour or water as necessary, until dough is smooth and elastic. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 3-6 hours (depending on room temperature) until doubled in volume.
4. Divide the dough into 2 pieces, and shape into round boules. Let sit for 10 minutes, then finish shaping. Proof in a floured proofing basket, or on an oiled pan, covered with oiled plastic wrap, for 2-4 hours, until doubled in volume.
5. Preheat the oven to 450 degrees. Transfer loaves to a baking sheet covered with a thin layer of cornmeal. Score the loaves with several slashes.
6. Spritz the side of the oven with water, wait one minute, then slide in loaves. Wait two minutes and spritz oven again. Bake for about 40 minutes, until brown. Turn off the oven and let loaves sit for 5 minutes, then cool completely on a rack.