Bread machine sourdough

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https://heartscontentfarmhouse.com/bread-machine-sourdough/

ingredients

  • 450g bread flour
  • 220g lukewarm water (220 grams)
  • 165 g fed sourdough starter
  • 1/2 tablespoon sugar
  • 1 3/4 teaspoon salt

instructions

1.  Mix the bread flour, starter, sugar, and water in a large mixing bowl.  Use your hands to make sure everything is incorporated into a ball.  Cover the bowl with a damp tea towel and let it rest on the counter for 30 mins.
2.  Place the dough and salt into the bread machine bucket and select the dough cycle.  Let it rise another 2-3 hours in the machine at the end of the cycle, for a total rise time of 3-4 hours.  The dough should look noticeably puffier, but may not have quite doubled in size.
3.  Prepare a baking sheet by lining with parchment paper and sprinkling with cornmeal.  Take the dough out of the bread machine, and gently shape it into a round or oval loaf.  The dough will be slightly sticky, but dry not to use any flour when shaping it.  Place on the prepared baking sheet and cover with plastic wrap sprayed with cooking spray / or put in oiled bowl & cover.
4. Let the loaf proof overnight, anywhere from 8 (out) -16 hours (fridge) will be fine.
5.  In the morning, preheat the oven to 220C fan with two racks: one in the center, one in the lower middle.  Place an empty rimmed baking sheet on the lower rack while the oven is preheating.  Remove the loaf from the fridge and gently rub with flour.  Slash the loaf with a lame or sharp serrated knife.
6.  When the oven has preheated, pour 1 cup of water onto the empty baking sheet to create steam.  Immediately place the loaf inside on the other rack, close the door, and bake for 40- 45 minutes.  (25 + 15 with lid off for Le Creuset method). Let cool on a wire rack. 

7.  Store at room temperature, well wrapped, for up to three days,

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