Starter on its own makes the best sourdough, but it keeps its own hours. This loaf adds a spoonful of instant yeast to a cup of ripe starter, so you get the tang and the open, chewy crumb in about three hours instead of overnight. It makes two crusty loaves.

King Arthur Baking’s Rustic Sourdough Bread, written out here in my own words.

Recipe by Willy Bear

Prep: 12 min
Bake: 30 min
Rest: 2 hr 25 min
Total: 3 hr 7 min
Makes: 2 loaves
Level: medium

Recipe originally written in US cups. These are the original measures.

Ingredients

5 cups (600 g) all-purpose flour, unbleached
1½ cups (340 g) water, lukewarm
1 cup (227 g) sourdough starter, ripe
2½ tsp (15 g) table salt
1 tsp instant yeast, or up to 2 teaspoons, see notes

Equipment

Large mixing bowl
Baking sheet, greased or lined with baking paper
Spray bottle of water
Serrated knife or lame
Wire rack
Kitchen scale

Method

Make the dough. Weigh the flour if you can, or spoon it gently into the cup and sweep off the excess. Put everything in a large bowl and knead until the dough is smooth.
First rise. Cover the dough in a lightly greased bowl and leave until doubled, about 1½ hours.
Divide and preshape. Tip the dough onto a lightly floured surface and cut it in half. It will deflate a little. Pull the edges of each piece into the middle, turn it seam side down and roll it under cupped hands into a ball. Cover and rest for 15 minutes.
Shape. Roll each ball back and forth on an unfloured surface into a fat oval. Keep rolling to about 10 to 11 inches for longer loaves.
Second rise. Set the loaves on the baking sheet, cover and leave until very puffy, about an hour. Heat the oven toward the end. Oven: 425°F / 220°C (200°C fan)
Score. Spray the loaves with lukewarm water and dust lightly with flour. Cut two fairly deep diagonal slashes in each with a serrated knife or a lame.
Bake. Bake for 25 to 30 minutes, until the crust is a deep golden brown. Cool on a rack.

Baker's notes

Why a range of yeast: if your starter is lively and you do not mind a slower rise, use 1 teaspoon. If it is sluggish, or you want to keep to the times above, use 2.

Storage + make ahead

Keep loosely wrapped at room temperature for several days, or freeze for longer.

ricottabear.com/rustic-sourdough-bread · US measures, metric in brackets

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Rustic Sourdough Bread