Sourdough Bread

Makes 1 pan sized, or 2 small round loaves

3/4 C. warm water (95-105*f)
3/4 teaspoon fresh yeast
1 1/2 C. sourdough starter
1 1/2 C. all-purpose flour ----> or about 4 cups of all purpose flour
1 1/4 C. whole wheat flour---->
1 tablespoon salt

Combine the warm water and fresh yeast to the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the sourdough starter, flours and salt. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Roll the dough unto a smooth ball, and place in a medium mixing bowl lightly brushed with olive oil. Cover and refrigerate for 16 hours. Remove the bowl from the refrigerator and ferment at room temperature for 6 hours.

Divide the dough into 2 equal pieces and form into loaves. Place the loaves on the counter or in a proofing basket and cover with a warm damp cloth. Proof the loaves at room temperature for 2 hours. Preheat the oven to 400*F. Continue proofing the loaves at room temperature for 1 hour.

Score the loaves with a sharp knife, (allows steam to escape and make a pattern on top of the bread) spray with water, (makes the shiny hard crust) and bake for 30-40 minutes or until the crusts are a deep golden brown. Remove the bread from the oven and place on a cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.