I think this is attempt number 4 at making sourdough bread from my starter, good old Vesuvio, who has been hanging out in the fridge. After searching and searching unsuccessfully for a bread recipe using only the starter without additional yeast (or other ingredients besides flour, water and salt), I settled on a recipe that uses only 1/4 teaspoon yeast. I figured a little extra yeast couldn’t hurt anyways. Finally, I have success!
You can find the original recipe here. I followed it exactly. My kitchen was really warm when I was making this so the rises were quicker, about 10 hours for the first and 2 hours for the second.
Start with a good starter. Add in the water, flour and salt. Cover and let rise.
My largest pyrex bowl turned out to be too small and the dough rose all the way to the top sticking to the towel.
Turn it out onto a floured surface. Be careful, mine spread out a lot. I don’t know if I should have added more flour to stiffen it up a little. It is a really nice dough though, very elastic. Return to the cleaned, oiled bowl and let rise again.
After this rise it’s time to bake. I used my 8 quart dutch oven to bake it in. You bake it covered for 30 minutes then remove the lid for the last 15 minutes of baking.
This is one large loaf!