This bread is not gorgeous and not so holy, but it's easy and it's sourdough and you can have a wonderful sandwich by lunch time if you start early, well not to early. It's a King Author flour recipe and I didn't change a thing I am just here to tell you to try it. This recipe is so good for someone new to sourdough baking. I loved it for my sandwich and it made great toast the next morning. I will be making this bread whenever I am not in the mood to make an all night and day bread, but I gotta say the long way is the best tasting, and the quick way is so good you may never move on to the long way. Choices we all get to make them.
1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
2 teaspoons instant yeast
2 1/2 teaspoons salt
5 cups All-Purpose Flour
Combine all of the ingredients, kneading to form a smooth dough.
Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.
Gently divide the dough in half; it'll deflate somewhat.
Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
Spray the loaves with lukewarm water.
Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.