The Biggest Yummy Sourdough Loaf!

This sourdough loaf I made came out huge! It was very yummy with cheesey soup and pastas. One loaf lasted us for days and it wasn't that hard to make. I found the recipe from 'Kitchen Bible' an excellent cookbook I've been borrowing from the library.

Sourdough Bread
(Kitchen Bible)

To make this bread, the starter must be prepared a couple of days in advance. Despite the need for forward planning, it is easy to make and the leftover starter can be used to make more loaves.
For the Starter

1 1/2 C bread flour

one 1/4 oz. envelope instant yeast

2 1/4 C tepid water

For the dough

4 1/4 C bread flour

one 1/4 oz. envelope instant yeast

1 tsp sugar

1 tsp salt

1 1/2 C water

Prepare ahead Make the sourdough starter 2 days in advance.

1. To make the starter, mix the flour and yeast together in a large nonmetal bowl. Using a wooden spoon gradually stir in the water to make a smooth batter. Cover with plastic wrap. Let stand in the kitchen ( not necessarily in a warm place) for 2 days, stirring daily. The finished starter will look separated and have a sharp aroma.

2. For the bread, mix the flour, yeast,sugar and salt together in a large nonmetal bowl. Make a well in the center. Stir the starter well. Add 1/4 cup of the starter and the water to the flour mixture.

3. Stir until the dough comes together, adding a little more water if needed. Knead on a lightly floured work surface for 8-10 minutes, until the dough is smooth and elastic. Shape into a ball. Transfer to a clean bowl and cover with plastic wrap. Let stand in a warm place until doubled in volume.

4. Oil a large baking sheet. Punch down the dough and knead briefly on a lightly floured surface. Shape in to a ball and flatten the top. Transfer to the baking sheet. Cover with plastic wrap and let stand in a warm place until doubled.

5. Preheat the oven to 425˚F. Lightly dust the loaf with flour then, using a sharp knife, slash the top in a diamond pattern. Bake for 15 minutes. Lower the oven temperature to 375˚F and bake for 20-25 minutes, or until the bread sounds hollow when tapped underneath. Transfer to a wire rack and let cool.

Leftover starter dough can be kept indefinitely, if used once a week and maintained with regular additions of flour and water to invigorate it. Refrigerate the leftover starter in a covered container for up to a week. The day before using, stir in 2/3 cup flour and a generous 1/3 cup water, let stand at room temperature, cover with plastic wrap and not the lid, for 8 hrs.