Rustic Sourdough Bread

By á-11192

Ingredients

• 1/2 cup (4 1/4 oz.) fed sourdough starter
• 3/4 cup lukewarm water
• 1 tsp. instant yeast
• 1/2 Tbsp. sugar
• 1 1/4 tsp. salt
• 2 1/2 cups (10.63 oz.) flour

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

Combine all of the ingredients and mix and knead by hand, bread machine, or mixer, to make a smooth dough. Place the dough in a lightly greased bowl, cover, and allow to rise until it’s doubled in size, about 90 minutes.

Turn the dough out onto a lightly floured surface, and gently shape it into a large ball. Place the ball in the base of a cloche baker (I used my Emile Henry Baker). Cover with the lid and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425 degrees.

Make two fairly deep diagonal slashes in the dough; a serrated bread knife works well here.

Bake the bread for 30 to 35 minutes, removing the lid of the baker for the final 5 minutes, or until the bread turns a very deep golden brown. Remove the bread from the oven, and cool it on a rack.