Sourdough Starter:
Mix 1 cup of room temperature and filtered water with 1 cup of bread flour.
Put in a closed but unscrewed mason jar.
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24-hours later, discard half of the mixture and add 1/2 cup of water and 1/2 of flour. Do this daily at the same time for a week.
Sourdough Bread recipe:
247 g water (adjust based on wetness of flour, decrease if wet)
12 g salt
128 g starter (at 1-1-1)
375 g flour
Place water in bowl, add salt and dissolve.
Add the starter and keep stirring until starter is dissolved in the water.
Add flour and combine, using hand in shape of claw, clean the bowl around until all combined
into a somewhat shaggy mess.
Leave out in bowl, covered in plastic. Room temperature for an hour or two.
Push out into rough rectangle, and build surface tension until a coherent ball.
Bulk prove 4 or 5 hours, depending on temperature.
Work into shape for proving basket. Be gentle to keep air in.
Dust proving basket (or cloth in bowl) and side of dough that goes in.
Place in proving basket and let prove an hour or two (want dough to be on the rise)
Turn on to baking surface, brush off extra flour
Slash ½ deep
Bake 20 minutes at 480 F with top on.
Reduce to 425 F , cook for 20 minutes more.