Ingredients

    113g ripe (fed) sourdough starter
    170g water, lukewarm
    1/2-1 teaspoons instant yeast
    1.25 teaspoons (7g) salt
    300g All-Purpose Flour

Instructions

    Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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.

    Preshape by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes.

    To make fat oval loaf, elongate by gently rolling it back and forth on an unfloured work surface several times. For longer loaf, continue rolling until they're about 10" to 11" long.  

    Place the loaf 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 and dust generously with flour.

    Make two fairly deep diagonal slashes in each; a serrated bread knife wielded firmly or a lame, 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