Ingredients:
½ cup sourdough starter
1 ⅓ cup filtered water
2 tsp salt
1 TBSP honey
3 ½ cups bread flour
(Optional 2 ¼ tsp yeast - see *note below)
Directions:
Mix until a shaggy dough forms. Cover and let sit for 30 minutes.
Do 4 stretch and folds, let sit for 30 minutes
Do 4 more stretch and folds, let sit for 30 minutes
Do 4 tuck and rolls, let sit for 30 minutes
Do another round of tuck and rolls and place in the banneton. Cover and let rise until ready to bake. This rise can take several hours. You can also let it rise in the refrigerator overnight.
*Note - If you're in a hurry and don't have the time to let the loaf do a natural rise, you can add 2 ¼ tsp of yeast to the dough. Let it rise for one hour, shape and place in the banneton for the second rise about 45 - 60 minutes
Remove from the banneton and place on parchment paper and score the loaf.
Bake at 450 degrees for 20 minutes in a parchment lined covered Dutch oven. Remove lid and continue baking for another 10 - 11 minutes.
.