Sourdough French Bread

Activate the yeast, then form the dough

In a large mixing bowl, ideally from a stand mixer, dissolve the yeast in warm water. Add the sourdough starter, oil, sugar, salt and 3 cups of flour. Beat these ingredients together until the mixture is smooth, then stir in enough additional flour to form a soft dough.

Knead the dough, then let it rise

Turn the dough out onto a floured surface and knead it gently 20 to 30 times—the dough will be slightly sticky. Then, place the dough in a greased bowl, turning it once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled, which will take one to one and a half hours.

Roll out then roll up the dough, then allow another rise

Preheat the oven to 400°F, then punch down the dough. Next, turn it out onto a lightly floured surface and divide in half. Roll each dough ball into a roughly 12- by 8-inch rectangle. Roll these up jelly-roll style starting with a long side, and pinch the ends to seal the loaves. Place the rolled loaves seam side down on two greased baking sheets, and tuck the ends under. Cover them with airtight wrap and let them rise until doubled, which will take about 30 minutes.

Slash the dough, then brush on the wash

With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Then, in a small saucepan, combine the water and cornstarch and cook and stir these over medium heat until the mixture has thickened. Brush some of the wash over the loaves.

Bake the bread

Bake the loaves for 15 minutes, then brush them with the remaining cornstarch wash. Bake again until the loaves have lightly browned, which will take another 5 to 10 minutes. Remove the bread from the pans to wire racks to cool.

In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough.

Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.

Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.

With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves.

Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.