Preparation:
Makes 1 large round loaf
In a large bowl dissolve the yeast in the warm water. Then mix in the sourdough starter, salt, and about 2 to 2 1/2 cups of flour, a cup at a time, until the dough becomes hard to stir.
Turn the dough out onto a floured working surface and let it rest while you clean the bowl.
Scrape up the dough, slap it around a few times and then knead it, adding more flour as necessary, until it is smooth and elastic - about 10 minutes. Return the dough to the clean ungreased bowl, cover with plastic wrap, and let rise until triple in bulk - 2 to 2 1/2 hours.
Turn the dough out onto a floured surface, punch it down, and form into a large round loaf by molding it with your hands, stretching and tucking under, then pinching together the seams on the bottom to close them. Place on a baking sheet that you've sprinkled with corn meal, cover with a kitchen towel, and let rise until double - about 1 hour.
With a sharp knife make 6 slashes going one way and then the other in a tic-tac-toe pattern across the top of the loaf, then brush with water. Bake in preheated 450 F oven for 15 minutes, then reduce the heat to 350 F and bake 25 minutes more. Cool on a rac |
