2-1/3 cups fresh sourdough starter (see below)
3-1/3 cup flour
1 to 1-1/2 cups water (approximate)
Scant tbsp salt
1. This recipe can be used to make a basic loaf of sandwich bread or artisan-style bread.
2. Mix sourdough starter, flour and salt together. Use enough water to make bread dough. A moist dough is preferable to a dry dough.
3. Knead dough until it passes the “window pane test.” That is, a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking.
4. Split the dough in half. Shape each half into a loaf.
5. Place in a pan, proofing basket, or on a board. Cover lightly with a towel and allow the dough to rise for 4 to 24 hours. If desired, a short (4 to 12 hours) proofing period can be used and the dough can be punched down, reshaped, and allowed to rise a second time, but a second proofing period is not required.
6. If desired, slice an X shape in the top of the loaf with a very sharp knife or razor blade.
7. Bake at 400°F until the internal temperature reaches 190°F to 210°F. Use a meat thermometer inserted into the bottom or side of the loaf. Bake 30 to 60 minutes, depending on loaf size.
8. Allow the bread to cool before slicing. Makes two standard size loaves.