Hi Freshkid, thanks for the quick reply!
I got the recipe from “A Blessing of Bread” by Maggie Glezer. It appears that the stiff starter may be what she refers to as a “yeast slurry”.
The recipe is as follows:
3.5 cups un-bleached all-purpose flour
1/4 c warm water
3 large eggs (plus one for glazing)
1.5 tsp salt
1/4 c vege oil
1/4 c honey or 1/3 c sugar (I use honey)
Make a yeast slurry - whisk yeast, 1/4 c flour & 1/4 c warm water until smooth. let stand for 10-20 minutes (I usually do 20 minutes allowing the slurry to really puff)
Then, whisk 3 eggs, salt, oil & honey into the slurry until the eggs & salt are well incorporated into the slurry. Next, mix in the remaining flour until it’s a “shaggy ball” (mine never comes out being too shaggy) and knead it until it’s smooth for no more than 5 minutes. She states that the dough should feel smooth and very firm but easy to knead.
Next, place ball into a clean wooden bowl for proofing. Let it double in bulk (can be 2-3 hours)
Shape the dough as you’d like. cover and let the bread prof until tripled in size.
Preheat oven to 325 (for 30 minutes - I don’t usually wait for the oven to be at 325 for 30 minutes, should I? I do wait until it hits 325 though)
Brush loaf with egg for glazing and bake for 35-45 minutes (I’ve tried both 35 & 45 minutes and it comes out dry either way)
Should the loaf be on a certain shelf? I have a propane oven (not sure if that matters) and I use a baking stone (and parchment paper).
Thanks in advance!!