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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients, kneading to form a smooth dough.
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Allow the dough to rise in a lightly greased, covered bowl until it's doubled in size, about 1 1/2 hours.
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Transfer the dough to a lightly floured surface and divide in half; it'll deflate somewhat. Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes.
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To make batards (fat ovals), elongate each ball of dough you've preshaped by gently rolling it back and forth on an unfloured work surface several times. For longer loaves, continue rolling until they're about 10" to 11" long.
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Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 425°F.
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Spray the loaves with lukewarm water and dust lightly with flour.
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Score the loaves: Make two fairly deep diagonal slashes in the top of each. A serrated bread knife wielded firmly or a lame, works well here.
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Bake the sourdough bread for 25 to 30 minutes, until the crust is deep golden brown. Remove the loaves from the oven, and cool on a rack.
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Store sourdough loaves loosely wrapped, for several days at room temperature; freeze for longer storage.
