Hearth-Baked Centennial Sourdough

Ingredients

• 1 cup water
• 1 cup sourdough starter
• 3 cups bread flour
• 1/2 cup rye flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 package active dry yeast

Preparation

1. 1. Add ingredients to bread machine pan according to manufacturer's directions.
3. 2. Select dough cycle.
5. 3. Scrape dough onto a board coated generously with bread flour. Taking care not to puncture or tear dough surface (interior is sticky), pat dough gently with floured hands to form a round loaf about 8 inches wide; do not knead. Sprinkle 2 tablespoons bread flour over dough.
7. 4. Slide a pastry scraper or wide spatula under loaf to loosen, then lift quickly and carefully onto a buttered 14- by 17-inch baking sheet. Pat to reshape loaf, if necessary.
8. 5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30 minutes. Remove plastic.
9. 6. With a floured razor blade or very sharp knife, cut 2 to 3 slashes about 1/2 inch deep across top of loaf.
10. 7. Bake in a 425º oven until richly browned, 25 to 30 minutes.
11. 8. Transfer loaf to a rack to cool at least 15 minutes before slicing. Serve hot, warm, or cool.
12. To make a 2-pound loaf, use 1 1/3 cups water, 1 1/3 cups sourdough starter, 4 cups bread flour, 2/3 cup rye flour, 4 teaspoons sugar, 1 teaspoon salt, and 1 package active dry yeast.
13. Nutritional analysis per ounce.