my bread for french toast (in pictures)
You can find the original recipe at:
Recipe in Pictures
This recipe makes two nice large loaves that make great french toast.
Here is the picture of the finished loaves.
Stir together 2 oz. of sourdough starter and 12 oz. can evaporated skimmed milk until the starter is completely dissolved in the milk. Stir in 6 oz. unbleached white bread flour. Scrape down the bowl. Cover the bowl with cling film and a kitchen towel for 2 hours until you get a wet and frothy sponge.
Dissolve 2 t. granulated yeast and 1 t. sugar in 1/4 c. 100F water. Let the yeast stand for 15 minutes to proof.
Add the yeast, 1 beaten egg, 1 T. kosher salt, 1 T. sugar, and 8 oz. of flour to the sponge. Stir this 100 times. You will have what looks like a thick smooth pancake batter.
Add 4 oz. flour and stir 50 times. Add 4 more oz. flour and stir 50 more times. You will have a sticky and lumpy dough.
Scrape dough out onto a well floured work surface and knead the last 2 oz. of flour into the dough for 15 minutes. Shape the dough into a ball.
Add 1 t. of oil to the bowl. Coat the ball with oil. Cover the bowl with cling film and a kitchen towel.
Let rise until double in bulk. (About 1 hour.)
Cut the dough in half. Gently press down until it is about 1" thick.
Fold the dough into thirds. Roll up tight and pinch the seams closed. Shape into loaves. Place onto floured surface. Lightly flour the top of the loaves. Cover with a kitchen towel and let rise until double in bulk. (Turn on the oven and wait 1 hour.)
Cut 1/2" deep slices into the loaves and bake for 1/2 hour. Cool completely on wire rack before slicing.
The loaves will have a fine crumb and a rich flavour. Great for french toast!
portlandpiper – Sun, 2007 – 05 – 06 09:40