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1
11:00am- Take the Sourdough Starter out of the fridge.
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2
1:00pm- Put the sourdough starter, water, honey and salt into the large bowl.
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3
Mix well.
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4
Add the all-purpose flour.
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5
Set the flat beater and mix for 30 seconds on the lowest speed.
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6
Change to the dough hook.
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7
Add olive oil.
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8
Mix about 30 seconds.
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9
Put the dough into a lightly oiled container.
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10
Leave it in a warm place.
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11
1.5 hours later, fold the dough.
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12
Do the same thing again 1.5 hours later.
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13
After the dough become 3 times the original size, fold it again and rest it in the fridge over night.
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14
Morning- Take the container out from the fridge and wait for a few hours until it is room temperature.
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15
Preheat the oven to 500F.
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16
(pizza pan too)
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17
Turn out the dough onto a kitchen surface.
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18
Wet your hands with water, and fold the dough.
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19
Let it rest for 15 minutes uncovered.
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20
Use a banneton basket, heavily dusted with flour.
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21
(I don't have a banneton basket, so I'm using a loaf pan with a kitchen cloth.)
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22
Fold the edge inside of the dough and shape it.
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23
Put the dough into the floured banneton basket or loaf pan.
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24
(sealed up)
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25
Cover the dough and wait until it become double its size.
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26
(about 1.5 hours-2 hours)
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27
After 1.5-2 hours, it looks like this.
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28
Cover with kitchen towel.
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29
Cover it with a cutting board and press with your hand.
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30
Then turn it upside down.
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31
Remove the loaf pan.
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32
Remove the kitchen towel.
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33
It looks like this.
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34
Using a thin sharp knife, score two or three times on the top of the loaf.
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35
Take out the pizza pan from the oven and slide the dough onto it, and put back to the oven.
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36
Immediately spray with water 5 time inside the oven and close it quickly.
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37
Bake 5 minutes at 500F, 18 minutes at 450F.
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38
(I don't like it too hard so I bake it a little less time.)
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39
Slice and eat!
