225 g (1 cup) 1 cup fed sourdough starter, fed between 2 and 5 days ago
355g (1 ½ cups) lukewarm water
1 ½ teaspoons instant yeast
2 ½ teaspoons sea salt
710g (5 cups) all-purpose flour
Cornmeal for dusting pan
In a large bowl, combine sourdough starter and water until incorporated. Sprinkle yeast over the surface and let sit about 3 minutes. Add flour and salt and stir until dough comes together.
Transfer dough to the bowl of a stand mixer fitted with a dough hook. Knead dough on medium-low speed until smooth and elastic, about 5-7 minutes. (You can certainly also do this by hand as I often do.)
Loosely cover bowl with plastic wrap until doubled in bulk, about 2 hours.
Divide dough in half and shape into loaves. Arrange loaves in proofing baskets or on a board or baking sheet sprinkled generously with cornmeal. Cover and let rise until nearly doubled, about 1 hour.
Place a baking stone on the center rack and preheat oven to 425°F while loaves are rising.
Transfer dough from proofing baskets (if using) onto a board sprinkled generously with cornmeal. Cut slits in top of dough using a very sharp knife or razorblade.
Once oven has been heated to 425°F for at least 30 minutes, carefully slide the dough onto the hot baking stone.
Bake 30 minutes or until deep golden.
Transfer to wire rack to cool completely before slicing.
*See notes above regarding adjustments for various climates and temperatures.
**To make this recipe using only naturally occurring yeast, simply omit the instant yeast and increase the first rise to 12-24 hours.
Keywords: sourdough starter, homemade sourdough bread, classic sourdough recipe,