1040 grams white bread flour(Lehi roller mills Turkey flour works great.) 8 cups
24 grams sea salt (4 tsp)
190 grams sourdough starter (1/3 cup). If you want a more sour taste use an unfed starter, 4-6 days after feeding if refrigerated.
770 grams warm water
Evening: Mix sourdough starter into the warm water. Add flour and salt and mix until there is no powder left in bowl. dough will be sticky and shaggy. Cover and leave on counter top until morning.
Do two to three stretch and folds 30 minutes apart.
Allow dough to rest for 30 minutes to an hour. Prepare a bowl or banneton by lining it with a linen cloth/dish cloth (do not use terry cloth) that has been dusted with flour. Divide dough into two or three parts. Form the dough into a ball using the normal method where you cup and pull the the sides to create tension in the top of the loaf. (search on youtube how to shape into a boule (round loaf) or battard (long loaf shape). Carefully place seam side up in a bowl, banneton or what ever you want to use. Place bowls/bannetons with dough in fridge for 1 hour uncovered. You can leave them up to three hours but if you leave longer than an hour cover them loosely with a plastic grocery bag. After putting dough in fridge, heat oven to 450 or as hot as your oven will go. If you have convection option, use it. If you are planning to use a dutch oven, put it in the oven to heat up. If you are using a griddle, thick cookie sheet or baking stone, put it in the oven also. If you are using the open method (no dutch oven) place a high heat safe pan or container in the bottom of the oven with hot water in it. If you want thick crisp crust make sure you can remove the water partly through baking without splashing hot water on yourself. Allow oven and pans/water to heat until dough has proofed for 1 hour. Cut parchment as needed to place dough onto/into cooking container.
Carefully flip dough onto parchment. Make a quick deep slice into the dough to allow it to spring in the hot oven. Again, you tube has all kinds of videos on how to do this if you are unsure. Quickly and carefully place dough into cooking container and put lid on if dutch oven. Bake for 22 minutes at 450. Remove lid to dutch oven. If you want a really crisp crust on your bread, you can remove the water from the bottom. Lower temperature to 425 and bake another 20 minutes or until internal temp is 204 - 208.
Allow to cool for a full hour to allow the center to finish cooking and to retain moisture. Enjoy.
