Modified from https://www.kingarthurbaking.com/recipes/rustic-sourdough-bread-recipe
- 227g ripe sourdough starter
- 170g water
- 375g bread flour
- 8g salt
- Combine starter and water to a thin slurry
- Mix with flour and salt to a shaggy dough
- Let rest for 10 minutes
- Knead with a dough hook for 5-10 minutes until a smooth dough is formed
- Cover bowl with plastic and let rest overnight
- In the morning turn dough out of the bowl and stretch and fold 5-10 times
- Form into a tight boule
- Put a piece of parchment on a inverted baking sheet
- Place the boule on the parchment and spray lightly with cooking spray and cover with plastic wrap
- Place dough into oven with a the oven light on and place a pan of boiling water under the dough sheet
- Allow dough to rise for 2 hours or until doubled in size
- Once dough is almost risen remove dough and water pan from the oven
- Preheat oven to 475 F with a bread baking cloche or cast iron dutch oven inside
- Once oven is preheated score the bread with lame or sharp knife
- Place the bread into the dutch oven/cloche and cook for 25 minutes
- Remove the cover and allow to bake for 5-7 minutes until well browned
