Sourdough French Bread with Unfed Starter

Ingredienser

½ cup (4 ¼ oz) (120.5g) sourdough starter, fed or unfed

¾ cup (6 oz) (170g) lukewarm water

1 tsp (5g) sea salt

1 ¼ (5.25g) tsp sugar

1 tsp (3.15g) Instant Yeast

2 ½ cups (300g) all purpose flour

Vejledning

Combine all ingredients.

Knead to form a smooth, soft dough. Add a bit more flour if needed, (older, "soupy" starter may require a couple extra tablespoons of flour).

Place dough in a greased bowl, cover and let rise until until doubled, around 90 minutes.

Shape into an oval or oblong loaf. Place on a lightly greased baking sheet or a parchment lined peel. Cover and let rise until quite puffy.

Around 60 minutes depending on the temperature of your kitchen. Slash the tops and place in a preheated 425º oven for 25 minutes or until golden brown.

To get a nice crispy crust, spritz some water in the oven right when you put in your loaf. You can just toss in a few tablespoons of water if you don't have a spritzer handy, just be careful of your oven window, wouldn't want to crack it! Remove the loaf from the oven and cool on a rack.