For the love of food
- 1/2 cup starter
- 1 1/8 cup non-chlorinated water
- 3 cups all-purpose flour
- 1 1/2 teaspoon fine sea salt
- Put starter in bowl; pour in the water and mix the two thoroughly
- Add flour, with salt on top; mix well
- Set aside for 20 minutes (towel on top, warm location)
- Fold the dough over into the middle to form a ball
- Put ball upside down (seams down) into a lightly flour-dusted bowl
- Let it rest for 12 hours (covered) in a warm place
- Carefully remove ball from bowl, place on counter
- Let dough rest for 15 minutes
- Shape the dough into a ball by dragging on the counter
- Place seam-side up in a well-floured proofing basket
- Cover and let rise for 2-3 hours
- Preheat oven to 450
- Tip the loaf out of the proofing basket onto a sheet of parchment
- Lower parchment into dutch oven (that has cornmeal on the bottom)
- Place lid on dutch oven
- 20 minutes with lid, then 25 minutes without