Step by step

1. Attach Sifter Attachment to KA Stand Mixer (with Flex Edge or Flat Beater), and press "Tare" to zero scale.

2. Add flour to the ingredient hopper and weigh (480 g).

3. Turn Stand Mixer to speed 2 and sift flour into bowl.

4. While flour is sifting in, add sourdough starter, water, and oil to bowl, and mix until combined.

5. Let sit for 10 minutes, sprinkle in salt and mix for 2-3 minutes on “stir”.

6. Remove mixing bowl from stand, cover with cling film and let it ferment for 4 hours in a warm place.

7. Remove cling film, attach dough hook, set to speed 2 and knead for 5 minutes.

8. Turn the dough out onto a floured work space and shape the dough into a loose round. Let the dough rise for 30-45 minutes. Place the dough into a floured proofing basket, cover with a damp towel and let rise for 2.5 hours.

9. This can either be baked right away or placed in the fridge overnight to bake in the morning

10. The first thing to do the next morning is to preheat the oven to 500ºF (260ºC)

11. Turn out the dough from the proofing basket into a pre-heated large cooking pot and bake for 20 minutes. Remove lid and bake another 5 minutes. The loaf should have a nice golden brown color. Let it cool on a wire rack or eat immediately.