In large bowl mix sourdough starter, water and flour until well hydrated. Let autolyse for 30 min. Add salt, mix well and start kneading the dough. This can be done in the bowl or on the counter.
Knead dough until it passes the “window pane test”: a small piece of dough will stretch between four fingers without breaking thin enough to allow light to pass through. Lightly shape into a boule and transfer into the bowl for bulk fermentation - 10-12 hours. Preferably in a cool environment, refrigerating overnight works well.
If refrigerating, let dough warm up to room temperature (about 1 hour) before proceeding. Remove from the bowl, then stretch-and-fold a few times at 15 minute intervals, loosely covering with plastic or a towel during resting. Shape the loaf and place in a proofing basket. Click here to download Banneton Use & Care Instructions
. Cover lightly with a towel and allow the dough to rise for 60-90 minutes.
Place a dutch oven (with lid on) inside your oven and preheat to 500 F (or as high as possible). Gently drop the loaf into the preheated dutch oven, score the top with a very sharp knife of a razor blade and cover the lid. Place back in the oven and reduce temperature to 450°F. Bake for 15-20 minutes, then remove the lid, reduce temperature to 350°F and bake additional 20-30 minutes or until the crust in golden brown. Remove from the dutch oven onto a wire cooling rack and let cool before slicing. That's if you can wait that long... Enjoy!
*If any of the terms used above are unfamiliar check the RESOURCES section for beginner’s guide links and video tutorials.