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Ingredients:
1 1/2 cups water, warm
1 tablespoon yeast
1 cup sourdough starter, fed
5 cups all purpose flour
2 teaspoons sugar
2 teaspoons salt
1 teaspoon baking soda
Directions:
In a large mixing bowl dissolve yeast in warm water and sugar. Let yeast bloom.
Add starter, flour, sugar and salt, and oil. Knead with dough hook in stand mixer until smooth about 10 minutes. Transfer to a large lightly greased bowl and turn over once to coat. Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
Punch down and turn out onto a floured surface and knead for a few minutes. Add flour as needed to control stickiness.
Shape into 2 oblong rustic loaves or 1 large round loaf, place on lightly greased cookie sheet. Alternatively, divide in half and place in lightly greased loaf pans. Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
Before baking, brush outside with water and make diagonal slashes across the top with a sharp knife.
Optional: Put a shallow pan of hot water in the bottom of the oven.
Bake at 400° F for 35 to 40 minutes or until the crust is dark golden brown.
1 1/2 cups water, warm
1 tablespoon yeast
1 cup sourdough starter, fed
5 cups all purpose flour
2 teaspoons sugar
2 teaspoons salt
1 teaspoon baking soda
Directions:
In a large mixing bowl dissolve yeast in warm water and sugar. Let yeast bloom.
Add starter, flour, sugar and salt, and oil. Knead with dough hook in stand mixer until smooth about 10 minutes. Transfer to a large lightly greased bowl and turn over once to coat. Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
Punch down and turn out onto a floured surface and knead for a few minutes. Add flour as needed to control stickiness.
Shape into 2 oblong rustic loaves or 1 large round loaf, place on lightly greased cookie sheet. Alternatively, divide in half and place in lightly greased loaf pans. Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
Before baking, brush outside with water and make diagonal slashes across the top with a sharp knife.
Optional: Put a shallow pan of hot water in the bottom of the oven.
Bake at 400° F for 35 to 40 minutes or until the crust is dark golden brown.
