Makes one loaf.
Ingredients:
375g warm water
110g fed start
450g bread flour
12g salt
Method:
Combine water, start, salt and flour and knead until smooth, about 5 minutes. Scrape down the sides and cover with plastic. Let it rest for 30 minutes. Do one coil fold, rotate the bowl and do one in the opposite direction. Cover with plastic and let it rest for 30 minutes. Do 3 more coil folds every 30 minutes until you have done 4 total. Cover with plastic and let it rest until it has doubled in size, the top is domed and it is jiggly and full of air. I leave mine anywhere from 3-10 hours. (Usually over night). Heat the oven to 450 degrees with a pizza stone inside. Dump the dough onto a very well floured surface. Using well floured hands carefully lift the dough onto a piece of parchment that has been dusted with corn meal. Use a knife or bowl scraper to make 3 cuts in the middle of the dough (see picture). They should go all the way through. Separate the dough a little so the cuts don't seal back together. Bake on a pre heated pizza stone for 15-20 minutes until golden. Serve with vinegar and oil for dipping. So good!
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