Serves: 5
Total Calories: 1,417
Yield: 2 Large Rounds

1 tablespoon (1 packet) active dry yeast
1 1/2 cups lukewarm water
1 cup "Foolproof" Sourdough Starter at room temperature
1 tablespoon sugar
1 tablespoon salt
6-7 cups white unbleached flour

1. Place the yeast, water, starter, sugar, and salt in a dishpan or large bowl and stir with a wooden spoon. Add 4 cups of flour and beat with the spoon for a minute until well blended. Cover and let sit in a warm spot for about an hour, or until doubled in bulk. Sprinkle a large baking sheet with cornmeal and set aside.

2. Add 2 more cups of flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for 8 to 10 minutes, or until the dough is smooth and elastic. Shape into a ball.

3. Cut the dough in half, then shape each half into a round loaf. Place the loaves on the prepared baking sheet, leaving enough space between them to allow for expansion. Cover and let rise about 40 minutes, or until doubled in bulk.

4. Cut a 1/2-inch-deep cross on top of each risen loaf. Spray or brush the tops with cold water and place in a cold oven. Turn on the oven to 400°F, and set a pan of very hot water on the bottom rack (to create steam as the bread bakes).

5. Spraying often with cold water, bake the loaves for 45 minutes, or until golden brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 1,417
Calories from Fat: 0

More Recipes from the Great Natural Breads Made Easy Cookbook:
It Starts with a Starter
"Wild Yeast" Sourdough Starter
"Foolproof" Sourdough Starter
Quick Sourdough Bread
Classic Sourdough Bread
Sourdough Rye Bread