Sourdough Bread

Instructions

1. Prepare 1:1:1 sourdough starter.
   70 g starter 70 g filtered water 70g flour

   mix together, let sit at 78 degrees for 2 hours until doubled in size.

2. about a hour after preparing the Starter, mix flour and water together. Let sit for an hour

3. mix starter into water and flour mix well. Let sit another 30 min to an hour. Then mix in salt and oil, mix well . minor kneading.

4. Bulk Fermentation
   put all of the dough in a lightly oiled bowl. Let sit for about 2 hours at 78 degrees
   stretch and fold (4 times, 1 per 90 degree side) each of the next 4 hours.

   Let sit the last time 2-3 hours. Dough should easily double in size at this point during the last couple of hours and smell great.

5. shape the dough into a heavily floured banneton. Place overnight in fridge covered loosely by only a paper towel

6. Pre-Heat Oven to 500 degrees.
   Place quadrupled folded parchment paper on bottom of dutch oven (to prevent burning)
   Carefully place the dough in the dutch oven using another sheet of parchment paper underneath
   lightly dust top with flour
   Score dough, deep.
   Place two icecubes on outer side of the top sheet of parchment paper
   cook 25 min at 500 degrees with top on
   cook 20 additional minutes at 450 degrees, with top off.
   Let dough cool at least an hour before serving!!