Overnight Sourdough

Modified from https://www.kingarthurbaking.com/recipes/rustic-sourdough-bread-recipe

• 227g ripe sourdough starter
• 170g water
• 375g bread flour
• 8g salt

1. Combine starter and water to a thin slurry
2. Mix with flour and salt to a shaggy dough
3. Let rest for 10 minutes
4. Knead with a dough hook for 5-10 minutes until a smooth dough is formed
5. Cover bowl with plastic and let rest overnight
6. In the morning turn dough out of the bowl and stretch and fold 5-10 times
7. Form into a tight boule
8. Put a piece of parchment on a inverted baking sheet
9. Place the boule on the parchment and spray lightly with cooking spray and cover with plastic wrap
10. Place dough into oven with a the oven light on and place a pan of boiling water under the dough sheet
11. Allow dough to rise for 2 hours or until doubled in size
12. Once dough is almost risen remove dough and water pan from the oven
13. Preheat oven to 475 F with a bread baking cloche or cast iron dutch oven inside
14. Once oven is preheated score the bread with lame or sharp knife
15. Place the bread into the dutch oven/cloche and cook for 25 minutes
16. Remove the cover and allow to bake for 5-7 minutes until well browned