Time consuming, but fantastic for three simple ingredients.
- 241g sourdough starter
- 340g lukewarm water
- 602g flour, divided
- 2 1⁄2 tsp salt
Combine starter, water and 362g of the flour in a large bowl. Cover and let stand at room temperature for four hours.
Refrigerate for 12 hours.
Add remaining 240g of flour and the salt and combine. Knead to form a smooth dough.
Allow to rise in a covered bowl until gas bubbles are visible (4-5+ hours.) Once per hour, transfer dough to a floured surface and stretch into a square shape. Pull corners into the center, reforming the ball.
Gently divide the ball in half and form into loaves. Place on a parchment-lined baking sheet covered with lightly greased plastic wrap until very puffy (2-4+ hours.)
Toward the end of the rising time, preheat the oven to 425 degrees F.
Spray loaves with lukewarm water. Slash each loaf deeply with a razer, then bake for 25-30 minutes, until deep golden brown.
Cool on a rack.
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