Directions

1. Dissolve the active sourdough starter in water using a kneading whisk in the Artiste Mixer bowl.

2. Weigh 1200g hard white wheat berries on the large kitchen scale, then mill them in the NutriMill Classic Grain Mill.

3. Add flour to the starter mixture, then mix with the stainless steel dough hook until no dry flour remains. Cover and rest for 1 hour to autolyse.

4. After 1 hour, add salt and knead for 8-10 minutes, or until stretchy.

5. After kneading, transfer the dough to a glass bowl. Do one set of stretch and folds, then cover and bulk proof for 4-8 hours.

6. When the bulk proof is finished, shape the dough and place it in a floured banneton. Cover and refrigerate up to 24 hours.

7. When ready to bake, preheat the oven with the Dutch ovens inside. Take dough from fridge, invert onto bread sling, and score deeply with a bread lame.

8. Place the dough with slings in a preheated Dutch oven, add two ice cubes beneath the slings, cover, and bake at 450°F for 30 minutes. Use a baking sheet or pizza stone beneath to prevent burning.

9. After 30 minutes, uncover the Dutch ovens and bake for an additional 25 minutes at 400°F.

10. Remove bread from Dutch ovens and cool fully on a rack before slicing. Enjoy!