Sourdough Rustic Bread
2 cups of starter
1 cup of stone ground flour of your choice
1 cup filtered water with wooden spoon
stir above (okay if lumpy) in large glass bowl
let sit loosely covered for up to 24 hours (it seems when we do this for under 12 hours it doesn’t work as well). It should get yeasty smelly and bubbly.
Take contents of bowl and put about 1/4 cup back into your starter jar.
Next stir in approximately 2 cups of stone ground flour (do it 1/2 cup at a time and stir until stiff). Next remove spoon and get ready to get your hands sticky Put in 1 tablespoon olive oil and 1 tablespoon sea salt. You can also put in ground rosemary and other yummy spices as well as garlic.
Using your hands work dough until it can easily form into a ball by folding it back and forth. You may need to keep dusting in flour to make it not stick or coat your hands in oil. Once you have a nice ball, sprinkly a cloth napkin or towel with flour and cover loaf, punch down loaf in the center (when it easily rises back up you know it is ready to cook).
Let it rise for about 2 hours – 4 hours or when punch has risen.
Preheat oven to 425 with a ceramic or glass 12″ x 12″ square pan inside.
Once heated, take loaf, and carefully and gently put in center of heated pan. Cook for 45 minutes.
If you want a softer loaf, cook at 350 for an hour and put a ceramic bowl of water on the bottom shelf to allow steam in the oven to keep crust soft.