Add all ingredients to a bowl and stir to combine.

Begin to pinch and squeeze with a wet hand until well mixed

Place the dough in a warm place to ferment for 30 minutes.

Then, give you dough a set of strength building folds.

Cover dough and place in a warm place for another 30 minutes

After 30 minutes, repeat the strength building folds.

Cover and place in a warm place to ferment for 2 hours.

Flour the dough and work surface.

Flip the dough out onto the work surface and shape.

Scoop dough ball into a well floured proofing basket.

Cover with a towel and rise at room temperature for 90 min

When poked your dough should hold an indent briefly.

Flip your proofed dough onto the parchment seam side down.

Score with lame, razor blade, or scissors.

Bake bread 450F/232C for 18 minutes. With cover

If make the double ingredients, back for 25 min without lid.

Take out and let it rest at least 1 hour before slice

Leaven 50g water 12g sourdough starter 50g all purpose flour

Mix and leave over the counter for 12 hours

Kneeing the dough with Dough hook speed 4 for 10-20min

If dough hook involved, skip process 4-6 and go to 7

Cold bake : 450F 45min and uncover 3min double amount dough