Classic Sourdough Bread

• servings: round loaf

Ingredients

**Whisk**

1 1/2 cups warm tap water

3 heaping teaspoon yeast

½ teaspoon granulated sugar

**MEANWHILE**

660 grams bread flour

2 tsp sea salt

1 1/2 cups sourdough starter

2 tablespoon butter or olive oil

Directions

PREHEAT : Bake 500 degrees bake for 8 minutes lower oven to 475 degrees and bake for another 12 minutes.

1. Whisk yeast and sugar into 3/4 cup warm tap water. Let stand until it starts to foam, about 5 minutes.

2. Meanwhile, pulse flour, salt, sourdough starter and butter in a food processor with dough blade.

3. Add yeast mixture and process until dough forms a single mass. If the dough won’t come together, add a little more water. If the dough is too wet, add a little more flour.

4. Turn the dough out onto a lightly floured work surface and knead it until it forms a smooth, soft ball.

5. Place dough into a lightly oiled dough box, and put in a warm place to rise.

6. When it has doubled in size, punch dough down and form into 1 large, round loaves (or other desired shape). Transfer to a large, rimmed cornmeal-coated baking sheet. Again, cover the dough with a damp kitchen towel and allow it to rise until doubled in size.

7. Slash a cross shape on the top of loaf bake until very brown.

Remove the bread from the oven, transfer to a wire rack to cool.