Rustic Sourdough Bread

Audrey

1 cup (227g) ripe (fed) sourdough starter

1 ½ cups (340g) lukewarm water

1 to 2 teaspoons instant yeast*

2 ½ teaspoons salt

5 cups (602g) King Arthur Unbleached All-Purpose Flour

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

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

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

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 425°F.

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