Sourdough Bread

500g White Bread Flour
350g Water (70%)
75g starter (15%)
10g salt (2%)

1. Mix flour, water, and starter and let sit for 1h.
2. Mix in salt and let it sit for 12-18 hours for bulk fermentation
3. Form into ball and put in floured banneton.
4. Let it rise in banneton for 2 hours.
5. After 2 hours put Dutch Over or Cloche in oven.
6. Set the oven to 475f.
7. Let the Dutch Oven/Cloche heat up with the oven
8. After 1 hour pop the bread out of the banneton and put in the oven.
9. Cook for 30min covered.
10. Remove Lid
11. Cook for 15min uncovered.
12. Take out and allow to cool for several hours before enjoying.

Bread Flour 70% Hydration Whole Wheat Flour 80% Hydration