Sourdough Bread Twists

Reader's Digest CanadaReader's Digest Canada

Number of servings : 32 slices Prep time: Cooking time: Type of meal : | Breads and muffins | Breads

Number of servings : 32 slices

Prep time:

Cooking time:

Type of meal : | Breads and muffins | Breads and muffins

Special diet :

Ingredients

Poolish Starter:
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) rapid-rise dry yeast
1/2 cup (125 mL) very warm water (120º to 130ºF / 48º to 53ºC)
Dough:
3 cups (750 mL) all-purpose flour
2 tsp (10 mL) salt
1 tsp (5 mL) rapid-rise dry yeast
1-1/2 cups (375 mL) very warm water (120º to 130ºF / 48º to 53ºC)
1 cup (250 mL) whole wheat flour
2 tbsp (30 mL) cornmeal or semolina flour

Directions

To make poolish, combine flour and yeast in medium  bowl. Blend in water. Beat with electric mixer at medium  speed until smooth, about 4 minutes. Cover with damp  tea towel. Let stand at room temperature 30 minutes, up  to overnight.

To make dough, combine 1-1/2 cups (375 mL)  all-purpose flour, salt, yeast, and poolish in large bowl.  Blend in water. Stir in whole wheat flour and 1-1/4 cups  (300 mL) all-purpose flour to form soft dough. Beat at  medium speed until smooth, about 4 minutes. Sprinkle  work surface with remaining all-purpose flour. Knead  dough until smooth and elastic, about 8 minutes; divide  into 4 equal pieces. Cover. Let rise 30 minutes.

Coat baking sheet with nonstick cooking spray;  sprinkle with a little flour. Roll each piece of dough into  12-inch (30 cm) rope. Shape 2 ropes into twisted loaf  by joining ends, twisting dough 2 or 3 times and then  joining the other end; repeat. Transfer loaves to baking  sheet about 4 inches (10 cm) apart. Cover; let rise until  doubled, about 30 minutes. Sprinkle twists with  cornmeal.

Meanwhile, preheat oven to 450ºF (230ºC). Place  heavy ovenproof skillet on bottom rack of oven and  slide another rack directly above. When oven is hot,  pour water into skillet and quickly close door. (You can  make the bread darker and crispier by pouring 1 cup  (250 mL) of water into a skillet and putting it on the  bottom oven rack. If you want a light golden loaf, use 4  cups (1 L) or more.) Wait 1 minute, and then put bread  into oven. Reduce temperature to 400ºF (200ºC). 

Bake until loaves are brown and sound hollow when  tapped on bottom, about 40 minutes. Cool loaves on  wire rack. Cut each loaf into 16 slices, about 3/4-inch (2  cm) thick. 

Nutritional information: