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baking steel or stone
4ouncessourdough starter1 cup
20ouncesbread flour5 cups
1tsp.rapid rise yeast
1 ½tsp.sea salt
13.5ounceswateruse lukewarm water
Weigh out 4 ounces of fed sourdough starter (1 cup). For instructions on obtaining and maintaining a sourdough starter, Click Here. Add the flour, salt, and yeast. Mix together and then add the water. Stir with a wooden spoon until all the flour is just moistened.
Rest the dough for 5 minutes and then stir for another minute. The dough will be thick and shaggy.
Add a small amount of oil to the countertop or work surface and turn the dough out onto the work surface. Perform the first stretch and fold as demonstrated in the video. Cover the bowl and let the dough rest for 20 minutes
At the end of the 20 minutes perform another stretch and fold, cover and rest for 20 more minutes. Perform a total of 4 stretch and folds at 20-minute intervals. After the 4th stretch and fold put the dough in a bowl and cover with plastic wrap. Let the dough rise until doubled - about an hour.
Once the dough has doubled, gently divide the dough into equal parts and gently form 2 oblong or round loaves. Place the sourdough bread loaves on parchment-covered baking sheets. Cover with plastic wrap and let the loaves rise another hour or until noticably risen and puffy.
Near the end of the rising period preheat the oven to 450 degrees F.
Create fairly deep slashes in the top of the loaves with a serrated knife. Mist the tops of the loaves with water and place the loaves in the oven.
During the first 3 minutes of baking, briefly open the oven door and mist the tops with water once every minute. Reduce the oven temperature to 425 degrees and bake for 30 to 45 minutes or until the crust is a deep golden brown or the internal temperature of the loaf is 110 - 112 degrees F.
Store the bread loosely wrapped in plastic for up to 5 days at room temperature. Freeze the loaf for up to a month.
For a more rustic look. Just prior to baking, mist the loaves, dust them with flour, and then make the slashes.