500 g. Bread flour
120 g. sour dough starter
330 g. water
After resting for 20 min add:
12 g (1 T) salt
25-40 g. (1/4 c) water
DIRECTIONS
After dough ingredients have been combined, let rest in a covered bowl for 3-5 hours, folding and turning every 30 minutes to an hour. The last time let rise for 2-3 hours. Carefully remove dough loaf and place on a parchment sheet of paper. Cut several slice marks on top to let air release during baking Place a 6 qt. dutch oven pan with lid into the oven and heat to 500 degrees. Add dough loaf to pan and reduce temperature to 435 degrees. Bake for 30 minutes covered, and then 10-15 minutes uncovered. Remove from pan and let cool a little before slicing.
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