Easy everyday sourdough bread

Ainekset

500g King Arthur Unbleached Bread Flour (a slightly generous 4 cups)

120g (1 cup) King Arthur Golden Whole Wheat Flour, medium rye flour, or a combination

1 3/4 teaspoons salt

60g sourdough starter (about 1/4 cup), fed or unfed

450g water (a scant 2 cups)

Ohjeet

Mix everything together. Cover and let the dough double in size, about 12 to 16 hours. Scrape into a greased 9" x 4" x 4" pan; cover and let the loaf rise until it's within about 1" of the pan's rim, about 3 to 4 hours. Bake in a preheated 425°F oven for about 45 minutes, until bread tests done.