Alaskan Sourdough Bread
Ingredients For Sponge:
1 cup sourdough starter
1 1/3 cup water at room temperature
12 ounces (about 3 cups) white bread flour
Ingredients For Dough:
12 ounces (about 3 cups) white bread flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
Mix sponge ingredients together in a ceramic bowl. Cover with plastic wrap and a
towel and leave in a warm place (70° F) for 12 hours.
Mix dough ingredients into sponge.
Turn dough out onto floured board and knead until dough holds shape -- about 4
minutes. Allow dough to rest for a few minutes.
Grease a ceramic bowl with olive oil. Knead dough for four more minutes or until
dough forms a shiny elastic ball. Place dough into the greased bowl and cover
with plastic wrap and drape bowl with a towel.
Leave dough in a warm place to rise for 2 hours.
Form dough into two round loaves. Place loaves upside down on a floured board.
Allow to rise for 1 1/2 to 2 hours.
To Bake:
Preheat oven with pizza stone to 450°.
Flip loaf right side up. Slash top with a sharp knife or a razor blade lightly.
Sprinkle liberally with water. Sprinkle with sesame seeds.
Place a pan of water in bottom of the oven.
Place loaves on the pizza stone. Bake for 30 minutes. Internal temperature will
be 200° F when bread is finished.