sour notes.

3/4 cup starter
1 and 1/4 cup lukewarm water
1 tbsp maple syrup or honey
3 cups all-purpose flour, unbleached
1 and 1/2 tsp kosher salt

  1. Get two bowls. Combine the ingredients in one. Let rest for 10-20 minutes. While it is resting, lightly coat another medium-sized bowl with olive oil. The bowl needs to be a big enough to allow the dough to double in size.
  2. Work dough the absolute minimum to get things into a ballish shape, for me this was like 1 minute's work. You are not kneading. 
  3. Shape into ball and put into the oiled bowl, smooth-side down, and then flip it smooth-side up so that all sides of the dough are covered with oil. Cover bowl with plastic wrap.
  4. Let rise in a warm place at least 6 hours, folding every 30 minutes. 
  5. Form bread into a boule (a round loaf) and place on a square of parchment paper. With a wet serrated knife, cut a couple of slashes on the top. Cover loosely with a damp towel and allow to rise for 1½- 2 hours.
  6. In the last 30 or 40 minutes of the last rise, move your oven rack to the bottom third of oven. Put a cast iron Dutch oven with lid in the cold oven and preheat to 450º for 30 minutes. This temperature is a bit under debate, or our oven's ability to maintain this temperature reliably is under debate. Something is under debate. 
  7. Remove the lid from the Dutch oven and put the boule in by picking up the corners of the parchment and gently setting it in. Be very careful, don't forget that you just took the Dutch oven out of an inferally hot oven 10 seconds ago so it's probably still "warm". 
  8. Put the lid on the Dutch oven and bake for 12-13 minutes. Uncover and bake another 12-13 minutes.
  9. Remove and place on a wire rack to cool for 30 minutes. DO NOT slice the bread until it has set for 30 minutes, everyone insists that this is completely important, though it is wholly inimical to the enjoyment of bread.  

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