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1
Make the sourdough starter.
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2
Combine all of the ingredients in a mixing bowl.
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3
If using a mixer, mix on the lowest speed using the paddle attachment for 1 minute, then increase to medium speed for about 30 seconds.
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4
If mixing by hand, use a large spoon and stir for about 2 minutes, until well blended.
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5
The starter should feel dough-like and tacky or slightly sticky; if not, stir in additional flour (if too sticky) or water (if dry) as needed.
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6
Transfer the starter to a lightly floured work surface and knead for about 30 seconds.
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7
Place it in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size.
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8
If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size.
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9
Otherwise, put the starter in the refrigerator for up to 3 days.
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10
Make the dough: cut the starter into 10 to 12 pieces and put them in a mixing bowl.
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11
Pour in the water, then add the yeast (if using) and mix with the paddle attachment on the lowest speed or by hand with a large spoon for about 1 minute to soften the starter.
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12
Add the flour and salt.
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13
Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 3 minutes, to form a coarse ball of dough that's very tacky and slightly warm.
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14
Let the dough rest for 5 minutes.
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15
Resume mixing on medium-low speed for 3 minutes more or knead by hand for 3 minutes, adding more flour or water as needed to make a soft, supple and tacky by not sticky ball of dough.
