Sourdough Bread

Instructions

1. Take starter from refrigerator and place on the counter.
2. After an hour, refresh the starter. You will need 150-200 grams. Mark the starting point of the height with a rubber band. Wait for it to double in size. Very important!
3. Dilute starter (150-200 gr) with water (350 gr) and mix in Kitchen Aid until foamy. Add the flour (550 gr.), salt (10 gr), and honey (1 tablespoonful). Use dough hook to mix for 20 minutes on low.
4. Form into a ball (may knead a bit) and put it in a bowl, cover with plastic wrap or damp dish towel and place in a warm spot in your kitchen for 1 hour. (I proof it in my Breville oven at 84 degrees)
5. After 1 hour, pull four corners and fold. In one half hour pull four corners again. In another half hour pull four corners again. (Total of three times)
6. Check for windowpane and when it's good, shape and place in a basket, or you can use a tea towel dusted with flour (I like rice flour) and placed in a colander. Let it rise again. I usually put it in the refrigerator and then bake it in the morning (great oven spring!) Cover with a damp tea towel. Note: You can test your starter by poking it with your finger. If it comes back fast, bake it. (You don’t want to overproof it.) If it comes back slowly, then you can cover and place overnight in the refrigerator to slowly proof more. If you use a proofing basket, it should be just below the rim of the basket.
7. When ready to bake, put cast iron pan in a 400 degree over for 20 minutes. Invert dough from proofing basket onto parchment paper. Score it and get dough and parchment paper immediately in the oven.
8. Bake at 400 degrees for 20 minutes; reduce heat to 350 and bake for 15 minutes; reduce heat to 325 for 15 minutes. Bread should test 210° on the thermometer. Set on wire rack and cool for an hour before slicing.