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1
To make the starter, mix the flour and yeast together in a large bowl.
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2
Using a wooden spoon, gradually stir in the water to make a smooth batter.
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3
Cover with plastic wrap.
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4
Let stand in the kitchen (not necessarily in a warm place) for 2 days, stirring daily.
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5
The finished starter will look separated and have a sharp aroma.
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6
For the bread, mix the flour, yeast, sugar, fennel, and salt together in a large bowl.
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7
Make a well in the center.
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8
Stir the starter well.
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9
Add 1/4 cup of the starter and the water to the flour mixture.
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10
Stir until the dough comes together, adding a little more water if needed.
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11
Knead on a lightly floured work surface for 810 minutes, until the dough is smooth and elastic.
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12
Shape into a ball.
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13
Transfer to a clean bowl and cover with plastic wrap.
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14
Let stand in a warm place until doubled in volume.
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15
Oil a large baking sheet.
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16
Punch down the dough and knead briefly on a lightly floured surface.
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17
Shape into a ball and flatten the top.
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18
Transfer to the baking sheet.
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19
Cover with plastic wrap and let stand in a warm place until doubled.
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20
Preheat the oven to 425F (220C).
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21
Lightly dust the loaf with flour then, using a sharp knife, slash the top in a diamond pattern.
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22
Bake for 15 minutes.
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23
Lower the oven temperature to 375F (190C) and bake for 2025 minutes, or until the bread sounds hollow when tapped underneath.
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24
Transfer to a wire rack and let cool.
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25
Variation:
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26
German Sourdough Bread (Bauernbrot): Replace 2 cups of the bread flour in the dough with rye flour.
