4-12 hours before desired prep time remove your Sourdough Starter from the refrigerator, feed it and ensure it is active and bubbly.

Preheat the oven to 500ºF for one hour with the Dutch oven or baking stone inside.

Add all ingredients to the mixing bowl and knead on medium speed with dough hook for 4 minutes. If kneading by hand knead for 12 minutes.

Transfer dough to large bowl, cover, and let rest on the counter for 20 minutes.

At the end of 20 minutes stretch and turn your dough 3 times. Repeat this process 4 times letting it rest 20 minutes each time.

Let rest on the counter for 4-12 hours or until doubled in size.

Divide and shape the dough into two round loaves and place in floured proofing banneton basket covered with plastic wrap. Let rest at room temperature for about 3 hours or overnight in the refrigerator.

Carefully uncover dough 10 minutes before baking. Generously dust parchment paper with flour, corn meal, or semolina flour before gently placing loaf on parchment.

Cover top of loaf with rice flour and use lame to score with your design of choice.

Place in Dutch oven and cover with lid immediately to keep the moisture and steam from loaf in the cast iron.

Reduce heat to 450ºF and bake with lid on for 30 minutes. After 30 minutes remove the lid and let bake for another 20-30 minutes or until desired crust is accomplished.

Remove loaf from the oven and allow to cool. Enjoy!

Some ingredients can be found at https://countrygourmetfoods.com/