1 hour 15 minutes
- 2 tsp Hoosier Hill Farm Dry Malt Diastatic Powder
- 1 cup fed sourdough starter
- 5 cups bread flour
- 1 ¾ cup lukewarm water
- 1 Tbsp salt
Step one: Combine all ingredients in a large mixing bowl.
Step two: Cover the bowl with a damp towel and let it rest for an hour.
Step three: Fold the dough over itself several times and allow it to rest for another hour. Repeat this step twice, letting it rest for an hour between each fold session. After the final fold, place the dough in the fridge for minimally 8 hours.
Step four: Remove the dough from the refrigerator and shape it into a ball on a floured surface. Cover and allow to rest for 15 minutes.
Step five: Shape dough into a log and place into a parchment lined long baker. Cover with the lid and allow to rest for 3 hours.
Step six: Heat oven to 500F.
Step seven: When ready to bake, dust the top of the loaf with flour and slash the dough lengthwise. Cover and place in the oven. Reduce heat to 450F and bake for 45 minutes. Remove the cover and bake for another 10 minutes or until the interior temperature is 210F. Transfer to a wire rack and cool completely.