Categories: Bread
Ingredients
- 264g Active Starter
- 132g Unbleached White Flour
- 48g Water
- 6g Salt
Directions
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Combine Starter and Water, stirring to mix.
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Add Flour and Salt, stirring until all ingredients are combined.
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Turn out onto a lightly floured surface and knead for about five minutes.
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Let the Dough rest for about five minutes so that the flour absorbs some of the water.
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Repeat the Knead/Rest two to three more times until the dough passes the “windowpane test”.
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Pinch off a small portion of the dough and gently stretch it between your fingers. If it reaches a point where you can see light through it, without it tearing, the gluten has activated enough and is ready. If it tears, knead for a few more minutes.
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Form dough into a ball, and lightly coat with oil. Let rise in oven, with a Cup of boiling water to create a humid environment for 2-6 hours, or until risen.
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When ready to cook, preheat oven to 500 and place cookie sheet or stone in the oven to heat. Carefully remove sheet and place dough ball on it, slashing the top of the dough. Cook for 20-25 minutes, until internal temperature is between 190 and 210 degrees.