1 cup (8.5 ounces) sourdough starter
1 1/2 cups (12 ounces) luke-warm water
2 1/2 teaspoons salt
1 tablespoon sugar
2 teaspoons instant yeast
5 cups (21 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons whole wheat flour
Preparation:
Combine all of the ingredients in Cuisinart using the dough blade. Mix just until combined then let dough rest 5 minutes. After 5 minutes, run food processor until dough circles in bowl 30 times. Pour dough out on floured surface and knead 50 times or until dough is smooth and soft. Place dough in a bowl and cover with plastic wrap. Set aside in a spot without drafts (I put mine in a cool oven with no heat.) Let dough rise until doubled or about 90 minutes.
Divide the dough in half and shape into two long loaves and place in bread pan to rise. Cover with lightly floured cheese cloth and let rise till very puffy, about 60 minutes. If you don't have the curved bread pan, place your formed loaves on lightly greased or parchment-lined baking sheet.
Slash the tops of the loaves and place in oven. Toss 1/2 cup cold water in bottom of oven just before closing oven door then bake at 425˚ for 30 minutes, or until golden brown. Remove from oven, and cool on a rack.
Variation:
I like making smaller loaves and/or making Jalapeño Cheese Bread out of some of the loaves. Just divide the dough into 4 smaller loaves then roll cheddar cheese and sliced (and rinsed) jalapeño peppers into loaves when forming.
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