Categories: bread

Ingredients

• 1 cup sourdough starter
• 1/4 cup warm water
• 3 large eggs, plus 1 for glazing
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 3 tablespoons honey
• 3 cups flour

Directions

1. In a large bowl, beat together the water, the 3 eggs, salt, oil, and honey until the salt has dissolved and the mixture is fairly well combined. With your hands or a wooden spoon, mix in the bread flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface, add the starter, and knead until the dough is smooth, no more than 10 minutes. The dough should feel smooth and very firm but be easy to knead.

2. Place the dough in the warm cleaned bowl and cover it with plastic wrap. Let the dough ferment for about 2 hours. It will probably not rise much, if at all.

3. Shaping and proofing the dough: Line one or two large baking sheets, with parchment paper or oil them. Divide the dough into two loaves or sixteen rolls. Braid or shape them as desired, position them on the prepared sheet(s), and cover them well with plastic wrap. Let proof until tripled in size, about 5 hours.

4. Meanwhile, 30 minutes before baking, preheat the oven to 350°F (180°C/gas mark 4). Beat the remaining egg with a pinch of salt for glazing the breads.

5. When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze.

6. Bake rolls for 15 to 20 minutes or the loaves for 25 to 35 minutes, until very well browned. When the loaves are done, remove them from the oven and let cool on a rack.

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