Sourdough bread

On the fourth day, I made sourdough bread.

1) In a mixing bowl, blend 3 cup all purpose flour and 1 tsp salt;

2) Form a fountain, add 1/2 cup warm water and well-mixed starter;

3) Knead dough to form an elastic ball;

4) Slightly grease a steel bowl, put dough in the bowl and cover air-tightly with plastic wrap;

5) Proof until double in bulk;

6) Pour dough onto working counter, press to remove carbon dioxide, knead for about 3 minutes to remove as much gas as possible;

7) Divide dough into eight portions, round each portion and place on a slightly greased baking pan (or line baking pan with parchment paper), cover with damp cloth;

8) Proof until double in bulk;

9) Preheat oven to 425F, cut large cross-hatch into the top of the dough (my cut is not large enough, instead the cut is too deep, the baked bread came out not as pretty as I expected), sprinkle lightly with all purpose flour, bake for 15 minutes;

10) Reduce power to 375F, bake for another 20 minutes or until the bread is golden-brown and sounds hollow when tapped.

This bread, tastes absolutely awesome, tough but crisp skin, tender inside.

I fall in love with this bread and have begun another new starter.

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