3/4 cup beginning sourdough (mature and active) 1 1/4 cups non-chlorinated tepid water 1/2 teaspoon salt, 1 tablespoon honey, 3 1/2 cups all-purpose flour


Combine the starter and water with a whisk in a large mixing basin. Add salt, honey, and approximately 2 cups of the flour. After mixing until smooth, set aside for 15 to 30 minutes.



Add sufficient flour to form a pliable dough. Once on a floured surface, proceed to knead the dough briefly.


In a large basin that has been sprayed with nonstick spray, place the dough. Ferment and rise under cover for a minimum of 6 to 8 hours, and a maximum of 24 hours.


After shaping the dough into a round loaf on a floured counter top, transfer it to a greased cookie tray. Allow it to rise until it has doubled, which typically takes between one and two hours. Cross openings through the top.


As the dough begins to rise, preheat the oven to 425 degrees. Twenty-five to thirty minutes, or until golden brown. To achieve a darker crust, the cooking time can be extended. Spread butter that has been melted over the bread, if desired.


Place the cooled bread on a cooling stand. For optimal slicing, permit it to chill for a minimum of 30 minutes.

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