520g Wheat Flour (any kind, but a mix of 70g rye and the rest another kind is good)
385g Water
12g Fine-Ground Salt (table salt or sea salt is okay)
1/3 Cup Sourdough Starter
Instructions
Mix the salt and flour in a bowl
Mix the sourdough starter into the water using a fork until no clumps of starter remain
Combine wet and dry ingredients and stir with wooden spoon into a thick dough. Make sure all the flour is incorporated. If the mix is too dry, add water (1 Tbsp at a time) until all the flour is mixed in.
Cover with a damp kitchen towel for 15 minutes.
Stretch and fold the dough (grab a corner, stretch it up (but don’t break it!) and fold it back in, then turn the bowl 90° and do it again, repeat 4 times total).
Repeat steps 4 and 5.
Cover with a damp kitchen towel and leave it on the counter overnight for 8-12 hours.
Check the dough has finished rising by jiggling it. If the dough is jiggly and poking it doesn’t feel hard, it’s ready.
Add the parchment to a second bowl.
Separate the dough from the sides of the bowl it was proofing in and lift it about 1-2ft (30-60cm) up, then place it back down. If the dough is sticky, wetting your hands helps. Do this three times, and on your third lift, place the dough into the parchment-lined bowl.
Sprinkle the dough with flour, seeds, or whatever you like.
Place the dough in the fridge and pre-heat the oven (with the cast iron pan and sheet pan placed underneath, or dutch oven inside) to 500°F (260°C) for 50-60 minutes.
Carefully take out the dutch oven or pan from your oven and gently lift the parchment with the dough and place it inside the pan or dutch oven. Score the top of the dough with a sharp knife swiftly and deeply in an X or off-center slice.
Put the lid on the dutch oven if you’re using it and place your cooking vessel into the oven.
If using a cast iron pan, pour a cup of water into the pre-heated sheet pan at the bottom of the oven and close the oven door, bake for 35 minutes. If using a dutch oven, bake for 22 minutes, take off the lid, and bake for another 10-15 minutes until the top is a deep golden colour.
Remove the bread from the oven, lift it out by the parchment paper and place it on a cooling rack. WAIT BEFORE SLICING >:( Usually about 1.5-2 hours is needed to let the loaf cool before you can eat it.