INGREDIENTS
- 1/2 cup water
- 1/2 cup active sourdough starter
- 2 C AP flour, 200 grams
- 2 tsp raw honey
- 2 tsp Instant Yeast or Quick Rise Yeast (Not Active Dry)
- 1/2 tsp sea salt
- 1 TBL olive oil
STEP BY STEP
- MAKE THE DOUGH
- Place all of the dough ingredients in the bowl of a stand mixer.
- Mix with a spatula until it somewhat comes together
- Put a dough hook on the mixer
- Knead on low speed for 5 minutes, then increase to medium low and mix for another 10 minutes
- The dough should be soft, and put from the sides of the bowl
- Add more flour if the dough seems very wet, but better too wet, than too dry
- Transfer the dough to a lightly greased, large glass bowl, turning once to grease the top of the dough.
- Cover and allow to rise in the refrigerator for 10-20 hours.
- FORM THE LOAF
- The next day, flour your work surface
- Put the dough on the counter and pat it out to a rectangle.
- Grab the far edge of both sides of the dough and stretch it up and over to the middle of the dough.
- Use the side of your hand to press the loaf flat
- Repeat about eight times.
- Form into a elongated pillow and put it on a parchment lined baking sheet
- SECOND RISE
- Cover with a tea towel and allow to rise in a warm spot until doubled. This can take anywhere from 3-5 hours, depending on how warm your kitchen is.
- BAKE
- At the 2 1/2 hour mark, preheat your oven to 450°F.
- Slash the loaf with a sharp knife.
- Bake in preheated oven for 25-30 minutes, or until deep golden.
- Transfer to a wire cooling rack and allow to cool completely before cutting
