In a large bowl, combine:
4 oz/113g sourdough starter (UNFED, straight from the fridge…at 100% hydration…meaning when you feed it, you feed quality weights…not cups of flour and water).
12 oz/340 grams water (ideally filtered. These are ounces by weight…not fluid ounces…although they are one and the same.
Stir to distribute in the starter. Then add:
1 lb. 4 oz/567g all purpose flour or bread flour.
0.7 oz/20g salt any type. Avoid using iodized salt.
Stir until it’s too stiff to work with a spoon. Use your hands to bring the ingredients together in a uniform dough, about 15 seconds.
Oil the plastic bowl with the dough and cover or place in a well oiled, gallon sized ziploc bag.
Rise at room temperature until at least doubled in bulk. For most people this will take about 12 hours.
Once the dough has doubled you can leave it up to 12 hours if necessary.
The longer the dough rises, the better the flavor.
Shape the dough into a boule and place in a greased Dutch oven or loaf pan. Cover and let rise on the counter for 90 minutes.
If your dough is too wet and sticky to handle, your starter is over 100% hydration. Discard all but 2 ounces of starter, feed with 4 ounces of flour and 4 ounces of water, sit for 1 hour at room temperature, then refrigerate. Repeat this step the next day this will bring your starter closer to 100% hydration that works for this recipe.
score the loaf with scissors. place in a COLD oven at 425° and bake covered for 45 minutes. remove cover and bake fir an additional 15 minutes.
Remove from baking vessel and cool completely before slicing.
