Sourdough

Ingredients

• 1/2 cup + 1 tbsp sourdough starter
• 2 tbsp olive oil
• 1 cup + 1 tbsp water
• 3 cups + 2 tbsp flour
• 2 tsp kosher salt

Instructions

• Wisk water, starter and olive oil in a large bowl using a fork
• Add flour and salt
• Squish mixture with hands until the flour is absorbed
• The dough will feel rough and shaggy
• Cover the bowl with plastic wrap
• Leave for at least 30 mintes, ideally an hour
• Work the dough into a rough ball in the bowl
• Cover the bowl
• Allow the dough to rise for 3-12 hours depending on room temperature
• The dough is ready when it has doubled in size and no longer looks dense
• 30 minutes in to the rise do a series of stretches and folds
• Place the dough on a lightly floured surface after the bulk rise
• Shape the dough
• Allow the dough to rise for an hour in an 8 -inch bowl
• Line a Dutch oven with parchment paper
• Prehead the oven to 450 F
• Score the dough
• Place the dough in the Dutch oven and keep it covered
• Pleace the Dutch oven in the oven and reduce down to 400 F
• Take on the center race for 20 minutes
• Remove the lid and bake for 30 minutes
• Place the bread directly on the wire rack and bake for 10 minutes
• Take the bread out of the oven and let it cool on a wire rack for at least 1 hour