Sourdough French Bread

Ingredients

Prepare as above (but with a package of yeast added in the starter). Shape into twoloaves by dividing the dough in half. Roll each half into a 15 x 12 rectangle. Wind up tightly toward you, beginning with the wide side. Seal edges by pinching together. Place rolls diagonally on greased baking sheets which have been lightly sprinkled with cornmeal. Let rise until doubled, about 1 hour. Brush with cold water. Cut with scissors or knife to make 1 or 2 lengthwise or several diagonal 1/4" deep slits across tops of loaves. Place in a hot 400 oven with a pan of boiling water. Bake 15 minutes.

Remove from oven and brush again with water. Reduce the temperature to 350 and bake 35 to 40 minutes until golden brown. Brush a third time with cold water and bake 2 to 3 minutes longer. Makes 2 french loaves.

Notes

Rueb brough this recipe back with her from her Alaska adventures.