Super secret recipe:
Mix into a shaggy dough:
150g sourdough starter
250g warm bottled water 110 deg F (no chlorine)
25g olive oil
500g bread flour (all purpose flour still works)
Cover with plastic
After 30-45 min stretch and fold your dough 4 times rotating 90 degrees each time. Don't be shy here this builds up the gluten and if you are using a lower protein flower like all-purpose then it is extra important.
Cover with plastic
After 1 more hour (1 hour 30 min-1 hour 45 minuets) add:
10g salt (this late addition of salt prevents the salt from stifling the yeast on the first rise).
Strech and fold again 4 times.
Move into a Dutch oven on a circle of parchment paper for the final rise.
Put the lid on, no plastic.
12-18 hours later pre-heat oven to 400 deg F
Optional: paint the outside of the bread with a 50/50 mix of cornstarch and water to maximize blistering of the exterior and good crust formation.
Score top with a razor blade to allow for expansion and nice presentation. Get fancy here. You want to aim for ¼-⅜ inch deep cuts. Keep in mind that the cuts will expand into the design that you want.
Put the lid on the Dutch oven and into the oven it goes for 20 min. Do not peak! You need the steam to be captured in the vessel.
After 20 min remove the lid. Lower temp to 350 and continue baking for 30-40ish min with the lid off. Color will determine your total time not temp.
Remove from the oven and immediately flip out and place onto a cooling rack (this is why you have parchment paper on the bottom).
Let cool for AT LEAST 1 HOUR! Prior to cutting into your loaf to promote the crumb that you expect from a nice sourdough.
And done.
