- 100 grams sourdough starter
- 250 grams water
- 8 grams kosher salt
- 394 grams bread flour
- Combine all of the ingredients in a large bowl and mix until a sticky dough forms.
- Cover the bowl and let rest for about 5-6 hours at room temperature (ideally between 70 to 75 degrees).
- With wet hands, fold the dough over on itself 3 or 4 times. Recover the bowl and allow dough to ferment for at least 2 more hours.
- Generously dust a banneton with flour.
- Scrape dough out onto a lightly floured work surface.
- Shape dough into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking.
- Transfer, smooth-side down, to banneton.
- Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
- Cover and refrigerate the dough for 12 hours to slow the fermentation process.
- Remove from the refrigerator and let the dough rise in a warm spot until it springs slowly back and retains a slight indentation when poked gently with a finger (about 4 to 5 hours).
- Preheat oven to 450 degrees, and line a rimmed baking sheet with parchment paper or silicone baking mat.
- Dust surface of dough with flour.
- Gently invert banneton and transfer dough onto prepared baking sheet.
- Gently brush excess flour off of dough.
- Score the top of the dough about 1/8″ deep with a sharp knife to create a shallow slit running across the center.
- Lightly mist entire surface of the dough with water.
- Bake in the center of preheated oven for about 25-30 minutes, or until browned.
- Transfer the bread to a rack to cool completely (do not slice loaf while it is still warm).
This fabulous recipe comes from one of my favorite food icons, Chef John, and it can be found here.