GETTING READY:

1. Mix together the salt and flour.

2. In your main mixing bowl, weigh out the sourdough starter and whisk in the water.

3. Dump the flour into the water/yeast mixture and mix to a ragged dough with your hands or a spoon.

4. Cover and let rest for 30 - 60 minutes depending on your kitchen temp.

5. Using your hands or a spatula, fold the edge of the dough to the center, turn the bowl and fold again.

6. Do this folding 6-8 times and then re-cover and set aside for another hour.

7. Flour your work surface and turn out the dough.

8. Sprinkle some flour on top of the dough and press out into a rectangle.

9. Fold the edges to the middle 6-8 times, then flip over and shape into a ball.

10. Prepare a banneton with flour and place the dough in seam side down.

11. Cover with a couche, and let rise for 2 hours.

12. Preheat your oven and a cast iron Dutch oven to 240ºC (475ºF).

MAKING:

13. Place a little flour in the bottom of the heated Dutch oven, and flip the dough in.

14. Score the top with a lame or a knife, put the lid on and bake in the oven for 30 minutes.

15. After 30 minutes, remove the lid, and bake another 5-15 minutes.

16. This last section of baking is to achieve a level of outside browning that YOU like.

17. Remove from Dutch oven and allow to cool on a rack for at least an hour before cutting.

SERVING:

18. Serve and enjoy!

NOTES:

1. I used a commercial mix, but you can replicate with a mix of at least 45% white bread flour, and 45% whole wheat bread flour. The remaining 10% of the mix can be rye flour, bran, and spelled.

2. If you don't have a banneton, use a bowl lined with a floured linen cloth (not cotton), or place free form on parchment paper and cover.

3. If you don't have a couche, use a floured linen cloth (not cotton), or a plastic bag.