Sourdough Bread Twists

Starter:

Combine 1 cup (250 ml) flour and 1 tsp (5 ml) rapid-rise yeast in medium bowl. Blend in ½ cup (125 ml) very warm water. Beat with mixer at medium speed until smooth, about 4 minutes. Cover with damp tea towel and let stand at room temperature (at least 30 minutes, up to overnight).

Dough:

Combine 1 ½ cups flour, 2 tsp salt, 1 tsp rapid-rise yeast and starter in large bowl. Blend in 1 ½ cups very warm water. Stir in 1 cup whole wheat flour and 1 ¼ cups flour to form soft dough. Beat at medium speed until smooth, about 4 minutes. Add ¼ to 2/3 cup flour and knead till dough is smooth and elastic, about 5-8 minutes. Divide into 4 equal pieces, place in lightly oiled bowl and cover. Let rise 30 minutes.

Lightly oil baking tray and sprinkle with cornmeal. Roll each piece of dough into 12” (30 cm) rope. Join the ends of two ropes, twist 3-4 times and join the other ends. Repeat with remaining dough. Place loaves on baking tray, about 4” (10 cm) apart. Sprinkle loaves with cornmeal. Let rise about 30 minutes, or until doubled.

Preheat oven to 450 F (230 C). Place small skillet or baking tray on bottom of oven (or lowest rack). When oven is hot, pour 1-4 cups water into tray and quickly close oven door. (Less water makes a darker crust. I used about 2 cups.) Wait one minute and then put bread into oven. Reduce temperature to 400 F (200 C). Bake until loaves are brown and sound hollow when tapped, about 40 minutes. Cool loaves on wire rack.

Makes 2 large loaves.

I had never made anything with sourdough before this recipe, so I didn’t know what to expect. Let’s just say that I could eat massive amounts of this bread, and it gets a lot of compliments. It’s really delicious and not actually as complicated as it looks.