Rustic Sourdough Bread

By pknaub

Ingredients

• * 8 ounces "fed" sourdough starter
• * 12 ounces lukewarm water
• * 2 teaspoons instant yeast
• * 1/2 ounce sugar
• * 2 1/2 teaspoons salt
• * 21 1/4 ounces King Arthur Unbleached

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1) Combine all of the ingredients, kneading to form a smooth dough.

2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.

3) Gently divide the dough in half; it'll deflate somewhat.

4) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425F.

5) Spray the loaves with lukewarm water.

6) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.

7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.