Sourdough Bread

The night before: Mix 1 T sourdough starter, 75g flour, and 75g water in a bowl. Cover and let stand overnight.

Day-of: In a stand mixer fitted with a bread hook, mix the leaven into 350g water, then add 525g flour. Mix until just combined, then let rest for 30 minutes. Add half a tablespoon of salt dissolved in water, then knead until the dough cleans the side of the mixer. Cover and allow to rise for a few hours.

Preheat the oven to 500 with a covered dutch oven. Shape the loaf, slice a square into the top of the bread, drop it into the dutch oven, and bake for 20 minutes. Turn the heat down to 450 and bake for 10 minutes, then remove the lid and bake for 15 minutes.

Loosely based on the Tartine Bread book. This tends to burn the bottom of the loaf just a bit (not to inedibility or anything); I need to play with the heat a bit.