First, bring your 2 cups of starter to room temperature if it's coming from the fridge.
The water should be just barely warm. Add the water to a large mixing bowl, then slowly shake the yeast out into the water a little ata time, stirring all the while. This should take 2 or 3 minutes so the yeast is completely dissolved.
Stir in the sourdough starter until the starter is mostly dissolved. If there's some stringy bits that's okay.
Add the salt, give a quick stir, then add 4 cups of flour and stir to make a shaggy dough. Turn the dough out onto your lightly floured counter and beginning kneading. The dough is finished kneading when it will hold the shape of a ball on its own and a hole poked into it with a finger will spring back and fill mostly back up. The dough should be smooth and a bit tacky. If the dough becomes really sticky like chedwing gum you can add flour one tablespoon at a time while kneading, but try not to add much. A wetter dough gives a softer loaf and a nicer crumb.
Clean your bowl and coat with a little oil. Put ball of dough in the bowl, roll around a few times to coat with oil, then cover with a damp dish towel. Let the dough rise at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. I set the bowl on another towel on top of an oven set to 180F.
Once it's done the first rise, turn the dough out onto a lightly floured counter and divide into two. Shape each half into rough balls, cover with your damp dish towel and let them rest for 25 minutes. Grease two 8 1/2 x 4 1/2 loaf pans.
Shape each ball into a sandwich loaf and transfer to the loaf pans. Cover with your damp dish cloth. Let the loaves rise until they've risen well over the rim of the pan, 1 to 1 1/2 hours.
Preheating the oven to 450°F.
Bake for 10 minutes, then reduce the heat to 400°F. Continue baking for another 25 minutes.
Shake the bread out of the pans and let them cool completely on a cooling rack.
This bread does not stay fresh or good for very long. Four days tops. It's best if eaten the same day or day after. After that, it makes good french toast and croutons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (156g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 9 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0g|
|Cholesterol 24.5mg||8 %|
|Sodium 1074.8mg||37 %|
|Potassium 2334mg||61 %|
|Total Carbohydrate 71.3g||21 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 71.1g|
|Protein 48g||69 %|
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Calories per serving: 489
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