3.5 cups bread flour 1 cup water 1 cup active sourdough culture 2 tsp fine sea salt
Combine Ingredients and knead. Proof for 5 hours Punch down and form a ball Proof for 3 more hours
Preheat oven with stone to 450 degrees bake for 15 minutes spray the oven with cold water every 5 minutes (humidity in the oven helps form a crust) reduce heat to 350 degrees and bake another 45 minutes
Let cool for a half hour.
This one definitely had the best form. The dough was firm, easy to shape and rose much higher than the previous one. I had used all-purpose flour on my first attempt, and my culture was more active this time. Flavor-wise, this one was fairly bland compared to the first one, which had a deliciously strong sourdough flavor.