Sourdough Bread 2

White, 78% Hydration

Ingredients

800g              100%      Bread Flour

460g             58%       Water

320g             40%       Starter

10g                1.25%    Salt

Process

1) Mix all ingredients together

2) Turn out on a board and knead until smooth and thin window pain.

3) Proof in covered bowl for about 3 hours.

4) Knock it back, divide, and fold the ends in and form two balls.

5) Final shape into two loafs.  Proof in dusted bannetons for about 3.5 hours, or overnight in the fridge.

6) Bake @ 450 for 30-35 min.  Use tray with water to create steam.