Rustic Sourdough Bread With Starter

From starting your starter to finishing off your bread, this is a one and a half day process-worth every minute!

• Ready In: 27 hrs 30 mins
• Yields: 2 loaves

Ingredients

• Starter

• 1⁄2 cup plain yogurt
• 1⁄2 cup buttermilk
• 1  teaspoon dry active yeast
• 1  teaspoon white sugar
• 1  cup warm water
• 3  tablespoons  potato flakes
• 1  cup flour

• Bread

• 2 1⁄2 teaspoons instant yeast
• 1 1⁄4 cups warm water
• 1  cup  sourdough starter
• 1⁄8 cup white sugar
• 1  egg, beaten and room temp
• 1⁄4 cup olive oil
• 4 -5  cups bread flour, white
•  oil

Directions

1. In a measuring cup combine the warm water and potato flakes.
2. In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock).
3. Whisk in the potato water.
4. Whisk in the flour until mixture is smooth.
5. Cover with a loose lid or a large kitchen towel. DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode.
6. Set aside on your counter and leave it alone for 24 hours.
7. Next morning.
8. In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
9. Give it a good whisk and let stand for 5 minutes.
10. Whisk egg in a small bowl or measuring cup.
11. Add starter to the bowl of your KA mixer-whisk well.
12. To the yeast mixture add the egg, oil and 2 cups of flour.
13. Give that a good whisk to get it somewhat smooth.
14. Attach dough hook and turn mixer on to 1 or 2 (low speed).
15. Add one cup of flour and kneed for 2-3 minutes.
16. Add another cup of flour and kneed for 2-3 minutes.
17. Add 1/2 cup of flour and kneed for 4-5 minutes.
18. You will want your dough to to be tacky but not sticky-by that I mean you want your dough to "just" pull away from the side of your mixing bowl.
19. Turn out onto a lightly floured board or counter.
20. Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
21. Turn into a large oiled bowl, turning once to cover ball entirely.
22. Let rise 1 and 1/2 hours, or until double in bulk.
23. Punch down and divide dough in half.
24. Shape dough into whatever form you wish.
25. I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal.
26. Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
27. Slash tops with a razor blade or VERY sharp knife.
28. Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
29. Remove from oven and place on a wire rack to cool for 5 minutes.
30. Remove bread from pans/sheets and let cool on wire rack.