An earthy, rustic bread that is worth the effort. I usually double the recipe since it requires forethought and time.

Starting Ingredients: Porcini Cream

1/2 cup butter
1 tablespoon dried Porcini mushrooms, ground fine
1 1/2 teaspoons Porcini Salt
1/2 cup heavy cream

Melt the butter, add the ground porcini, and Porcini salt. Bring to a very low simmer and stir for a few minutes. Slowly stir in the cream and bring back to a simmer. Take off the heat, cover and rest for 12 hours. When ready to make bread, reheat to melt and add:

To Make-the-Bread Ingredients, add in order:

1 1/2 cups active Sourdough Starter, blend with cream until incorporated. Then add
2 eggs, whipped frothy
6 cups bread flour, a little at a time

Knead, fold, and stretch form into a ball. The dough should not be sticky but manageable.

Let dough rest in the cooler overnight (8-10 hours). Then let dough come to room temperature.  When ready knead, stretch, fold again. Let rise, in a warm place (proofing box), till about doubled.

Punch down (deflate) dough and work into 2 long loaves. (Put into buttered and lightly floured pans)

Let rise again.

Brush with Butter and sprinkle with Porcini salt.

Preheat the oven to 400 * F

Bake for 30 minutes at 350*F

Then lower to 300 * F for 15 minutes