Shortcut Sourdough (for the best French Toast)
{makes 2 loaves, adapted from King Arthur Flour}
5 1/2 cups unbleached, all-purpose flour
1 package Red Star Instant Sourdough Yeast
1 tablespoon sugar
1 tablespoon kosher salt
2 cups warm water
cornmeal
Combine the flour, yeast, sugar, salt, and warm water in a large bowl. Mix until a shaggy dough forms. Scoop the dough out onto a floured surface and knead for 5 minutes. Flour hands and surface as needed, using up to 1/2 cup more flour.
Let the dough rest while you oil a bowl and a piece of plastic wrap. Return to kneading for 3 more minutes. The dough should be smooth. Place in the oiled bowl and cover loosely with the oiled plastic wrap.
Let the dough rise for 1-2 hours or until doubled in bulk. Line cookie sheet with parchment paper and generously sprinkle with cornmeal. Punch the dough down gently and divide in half. Form into two ovals. Place onto the prepared sheet. Cover the bread loosely with oiled parchment. Let rise for 45 minutes.
Place one oven rack on the bottom position and the other in the middle. Put a cookie sheet (one that you're ok with warping) on the bottom rack. Preheat to 425.
Mist the bread with water and slash the tops with a sharp knife. Pour two cups of ice onto the cookie sheet just before placing the bread in the oven. Be cautious of steam.
Bake for 40 minutes or until the bread sounds hollow when tapped on the bottom. Remove to a cooling rack, or if extra crunchy crust is desired, place the loaves directly on the oven rack and crack the door several inches. Let bread cool in the oven.
Cool completely before slicing.
[Note: this can be made with regular instant yeast, use 2 1/4 teaspoons.]
Please visit the full post for more details and photos: https://www.bakeat350.net/2020/04/shortcut-sourdough-for-best-french-toast.html
