Same Day Sourdough Boule

Ingredients

• 165g starter (very active, but unfed that morning),

• 650g bread flour,

• 375g water or milk,

• 15g salt,

• 20g honey, and

• 20g olive oil.

Process

1. Mix with hands until it forms a shaggy ball. Cover with plastic wrap or shower cap.

2. Every 30 min, do a set of stretch and folds (I do 4 rounds).

3. Leave out, covered, to bulk. Mine can take from 8 to 10 hours depending on my kitchen temperature.

4. Shape, cover (I flipped my bowl on top of it to cover) and let rest for 30 min.

5. To your final shape and put it in your floured banneton. Cover with plastic wrapper shower cap. Let bulk ferment for 1 to 2 hours.

6. Preheat your oven to 450°. Score and Bake at 400° – 30 minutes with the lid on and then another 30 minutes with the lid off.

7. Remove from DO and black cool on wire rack. Do not catch your bread until it is completely cooled down, it needs to finish cooking.