Ingredients

150 g Sourdough starter
280 g Water
25 g Olive oil
450 g Bread flour (do not use all purpose flour, use bread flour)
10g Sea salt

Directions

1 - In a large bowl mix together the sourdough starter, Water, olive oil and bread flour. Do not add the salt. Leave in the bowl for 1/2 hour to rest. This is called the autolyse phase.

2 - After the rest time is over, add the sea salt. Knead until well incorporated (About 2 minutes. The dough will not be elastic, it will easily break apart. After the bulk fermentation, the gluten will break down so do not worry about this.)

3 - Put the dough back into the bowl after kneading the salt in cover with plastic wrap and a dish towel and allow to rise in a warm place for about 3-4 hours, folding the dough every half hour to help build gluten.

4 - Form the dough into a tight round circle by patting the dough into a rough circle and then folding the edges into the center and tightly forming a ball. Place seam side up into a banneton that has been floured with cornmeal or flour. Then refrigerate overnight or for 12 hours.

5 - Remove from refrigerator and let it rest on the counter for 1 hour. 15 minutes before the hour is up preheat an oven with dutch oven inside to 475F.

7 - If using a banneton, gently flip your dough onto parchment. With a sharp knife or razor score the dough 1/2". Using the parchment as "handles" gently lower into preheated dutch oven and bake for 20 minutes before removing the lid. Then bake an additional 15-20 minutes. Check the internal temperature at this time. You want it to be between 200F- 205F.

8 - Remove from oven and allow to cool completely before slicing. Resist cutting into a warm loaf of bread as it will become gummy in texture.