Step 1

Add your active starter to a bowl. Mix in the 735 grams water until well combined

Step 2

Add the flour & mix until a uniform dough forms...about 3 minutes

Step 3

Cover the bowl and let it sit for 2 hours.

Step 4

Mix in the salt with 50 grams of water, mixing with your hands.

Step 5

Knead the dough for 5-10 mins until water & salt are incorporated.

Step 6

Cover the dough and let rest at room temperature until doubled in size. OR place it in the fridge for 8-10 hours for a slower fermentation overnight. Either works fine.

Step 7

Shape Loaves: a) dump the dough onto your counter b) divide in half c) stretch to a rectangle d) fold the sides in toward the middle e) roll it into a cylinder. You can add a little flour to make the dough less sticky.

Step 8

Once rolled up, push it away from you, then pull towards you to build tension. Do this 3-4 times until your loaf is round & bouncy.

Step 9

Repeat step 10 with the second loaf.

Step 10

Leave the loaves on the counter uncovered for 20 minutes.

Step 11

Using a bench scraper, lift and flip over. Repeat the shaping process (Step 10) one more time, but a little more gentle.

Step 12

Repeat shaping steps with Loaf #2.

Step 13

With a bench scraper, gently flip the dough over and place into floured proofing baskets, pyrex dish or a large bowl and cover

Step 14

Place in the fridge for 2 hours to rest and rise.

Step 15

Pre-heat the oven and cast iron pot (with lid) to 450º.

Step 16

Take one loaf out of the fridge and gently flip it onto the parchment paper.

Step 17

Lightly flour the top of the loaf and score it with a sharp blade. A C or O shape works well. Grab the parchment paper and lift into the preheated pot.

Step 18

Add 2 tbsp water to the pot...under the parchment paper. Then immediately place into the oven.

Step 19

Cover and bake for 30 minutes with the lid on, then remove the lid and bake for another 5-10 mins or until a deep golden brown. Remove from the oven and out of the pot to cool completely before slicing into it.

Step 20

Repeat steps 16-19 with the second loaf. Enjoy!