- 2
Ingredients
- 1 * 1 cup "fed" sourdough starter
- 1 1/2 * 1 1/2 cups lukewarm water
- 2 * 2 teaspoons instant yeast
- 1 * 1 tablespoon sugar
- 2 1/2 * 2 1/2 teaspoons salt
- 5 * 5 cups King Arthur Unbleached All-Purpose Flour
- 8 * 8 ounces "fed" sourdough starter
- 12 * 12 ounces lukewarm water
- 2 * 2 teaspoons instant yeast
- 1/2 * 1/2 ounce sugar
- 2 1/2 * 2 1/2 teaspoons salt
- 21 1/4 * 21 1/4 ounces King Arthur Unbleached All-Purpose Flour
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; or, for longer loaves, two 10" to 11" logs. Place the loaves 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 diagonal 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.