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This full-flavored, not aggressively sour bread is a good introduction to the sourdough process.
1 cup (8 l/2 ounces) "fed" sourdough starter
l l/2 cups ( 1 2 ounces)luke- warm water
2 l/2 teaspoons salt
l tablespoon sugar
2 teaspoons instant yeast
5 cups (21 1/4 ounces) King Arthur Unbleached All-Purpose Flour
Combine all of the ingredients, kneading to form a smooth, soft dough, adding a bit of additional flour if needed.Place dough in a greased bowl. cover, and let rise until doubled, about 90 minutes.
Divide the dough in half and shape into two oval loaves. Place on a lightly greased or parchment-lined baking sheet. Cover and let rise till very puffy, about 60 minutes. Slash the tops, and bake in a preheated 425°F oven for 30 minutes. or until golden brown. Remove from the oven, and cool on a rack. Yield: 2 loaves.
Original WP Post ID: 7376
Original WP Pub Date: 2014-02-13_174345