• 600 grams flour
  • 395 grams warm water
  • 225 grams fed/ripe sourdough starter
  • 18 grams salt


  1. Combine flour and water by hand or in mixer with paddle just until a dough starts to form. Drape linen towel over dough in mixing bowl and set aside for 45 minutes.
  2. Add salt and starter to the dough and mix by hand until incorporated. Cover and let rise for an hour.
  3. Dust with flour and fold it over a few times. Cover and let rise for an hour.
  4. Dust with flour and fold it over a few times. Cover and let rise for 8-24 hours.
  5. A few hours before baking, turn dough out onto a floured surface and fold over several times.
  6. Liberally sprinkle flour along linen towel. Place round dough ball into towel then place towel into bowl or proofing basket. Let rise for 1-3 hours.
  7. 30 minutes before baking, preheat oven to 525. Put cast iron dutch oven with lid into oven while it heats.
  8. When ready to bake, pull out the dutch oven, remove lid, and sprinkle cornmeal along the bottom.
  9. Lower oven temp to 450.
  10. Transfer the round dough from towel/bowl into the dutch oven. Give it a light shake to even it out if necessary. Score the top if desired. Put the lid back on and bake for 30 minutes.
  11. Remove lid and bake for another 12 minutes, or until internal bread temp is 210.
  12. Turn bread out onto cooling rack when it’s finished baking.