This easy four ingredient sourdough bread recipe makes a big, beautiful rustic loaf.
2 1/3 cups Fresh Sourdough Starter
3 1/3 cup Flour
1 – 1 ½ cup Water (approximate)
Scant Tablespoon Salt
Mix sourdough starter, flour and salt together. Use enough water to make bread dough (a moist dough is preferable to a dry dough). Knead dough until it passes the “window pane test” (a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking).
Shape the dough into a loaf . Place in a pan, proofing basket or on a board. Cover lightly with a towel and allow the dough to rise for 4-24 hours.
If desired, a short (4-12 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.
Slice an “X” or slashes in the top of the loaf with a very sharp knife or razor blade. Bake at 400°F (205°C) until the internal temperature reaches 210°F (99°C). (Use a meat thermometer inserted into the bottom or side of the loaf to test the temperature).
Bake 30-60 minutes (depending on loaf size). Allow the bread to cool before slicing.