Sourdough Bread

• Yeast Starter: 
•  ¼
  C mother starter, cold or at room temperature
   
•  1 ⅔
  C unbleached bread flour (12 % gluten)
   
•  ½
  C plus 2 T filtered water at room temperature
   
•  
  Combine all in mixing bowl at low speed or by hand for 2 minutes. should feel dough like and tacky or slightly sticky.
   
•  
  Transfer to lightly floured work surface and knead for about 30 seconds.
   
•  
  Place in clean, lightly oiled bowl. Cover the bowl loosely and leave at room temp for 6-8 ours until starter increases to about 1 ½ times original size.
   
•  
  If using now, leave out for 1 more hour, if not, put into refrigerator for up to 3 days.
   
• Dough: 
•  
  All the starter (15 oz)
   
•  1 ¾
  C lukewarm water
   
•  4 ½
  C unbleached bread flour
   
•  3 ½
  t coarse kosher salt
   
•  2 ¼
  t instant yeast (opt.)
   
•  
  In Bosch, add starter and water, mix on low for about 1 minute.
   
•  
  Add the flour and salt and yeast (if using).
   
•  
  Mix on low for 2 minutes to form coarse ball that is very tacky and slightly warm.
   
•  
  Let the dough rest for 5 minutes.
   
•  
  Mix on medium low speed for 4 minutes more, adding flour or water as needed to make a soft, supple, slightly sticky ball of dough.
   
•  
  Transfer to lightly floured surface and knead for 1 minute then form into ball. Let dough sit uncovered for 10 min, stretch and fold, form into ball.
   
•  
  Place in clean, lightly oiled bowl large enough to dontain dough when doubled and cover. If using yeast, refrigerate the dough immediately. It will be good for p to 3 days.
   

Baking:
Remove dough from refrigerator 2 hours before baking and shape into loaves right away. Remove only the portion you wish to bake.
Proof for 2 hours in baskets. The dough should increase to 1 ½ times. Springy but hold indentation when pressed with finger.
45 min. before baking preheat oven and stone to 450 degrees.
Score the dough.
Transfer to heated dutch oven.
Cover and bake for 30 minutes.
Take off lid and use thermometer until 198 degrees.