Ingredients

Directions

1. Put the flour and tepid water in a stand mixer fitted with the dough hook and mix on a slow speed for 4-5 minutes. Increase speed to medium and mix for another 10 minutes.
2. Add starter and mix on a slow speed for 1 minute, then on medium speed for another 15 minutes.
3. Add salt and mix for an additional minute or two. The dough should be soft and elastic; open a small piece to see the structure; it should hold together well. If it is still sticky, continue mixing for another 5 minutes. If needed, add a little more flour and mix until no longer sticky and holds together well.
5. Put the dough in an oiled bowl, measuring about 9 inches across the top, cover; use the stretch and fold method every 30 minutes for 4 turns, recovering the bowl after each turn.
6. Cover and leave to rise until at least doubled in size. This will take around 8 hours in the summer but 9-10 hours in a cooler kitchen or during the winter.
7. Carefully tip the dough out onto a floured surface and begin to stretch the outside edges into the middle- don't push too hard; you want to keep as much air in as possible. Rotate the dough 90 degrees and repeat. Continue until you have gone around the dough a few times. This action will tighten the top of the dough and smooth it off.
8. Put the dough in a floured banneton or in the middle of a long piece of parchment paper. Leave to rest for another 1-2 hours.
9. Heat your oven to 450 degrees and place a Dutch oven with the lid on in the oven to heat up for 10 minutes.
10. Protecting your hands with oven mitts, bring the Dutch oven over to the dough. If using a banneton, place the dough on a piece of parchment paper
11. Using a sharp blade, cut a deep cross or hashtag in the top of the dough.
12. Put the dough into the Dutch oven and replace lid.
13. Bake in the oven for 25 minutes, then remove the lid and bake for an additional 30 minutes or until brown.