Step 1

Add the water, starter, flour, and salt to the bowl (in that order).

Step 2

Select the DOUGH cycle and press START.

Step 3

When the DOUGH cycle is complete, transfer the dough to a damp surface.

Step 4

Stretch and fold the dough using a bench scraper and damp hands. Do this at least 10 times. This technique builds strength so your bread won't spread out like a pancake when you bake it. If the dough won't stretch, cover and let it relax for 15 minutes, then try again. The dough should become smooth and less sticky.

Step 5

Shape the dough into a smooth ball with the smooth side up. Place into a bowl or a clear 8 or 9-inch casserole dish. Cover.

Step 6

Let the covered container of dough sit on the counter to rise. The proofing process may take 3-10 hours, depending on the temperature, the vitality of your starter, and the amount of starter you use. You can control the timing somewhat by moving the dough to a warmer or cooler location.

Step 7

How to tell if the dough has risen enough: The dough should approach almost double its original size. Look for giant bubbles on top and many bubbles covering the sides and bottom of the dough. (This is why a clear container is helpful.) It should jiggle slightly when you shake it.

Step 8

Third fold and preshaping: While the dough is still in the bowl or glass dish, use your fingertips (and a small wet spatula if you like) to complete one more round of stretch-and-folds. Use a bench scraper to scoop the dough out of the bowl onto a slightly damp surface. Flip the ball upside down so the smooth side is up. Cover and let the dough relax for 15-30 minutes.

Step 9

Use a damp bench scraper to flip the relaxed dough upside down. Use your damp fingers to gently stretch the dough into a larger circle (approximately 10-inches in diameter.

Step 10

Next, pick up one side of the circle, then fold it toward the center. Use your fingertips to tap the seams and "glue" them down gently. Continue folding like an envelope.

Step 11

Use a push and pull motion with your hands and a bench scraper to make the ball more compact and create tension.NOTE: If your dough turns into a gooey mess, the dough may be overproofed. (Recovery tip: Scrape the dough into a greased 8½ x 4½-inch bread pan and make a sandwich loaf.)

Step 12

Place the dough with the smooth side down into a lined banneton, small mixing bowl, or a small colander. (Line the bowl with a well-floured linen or cotton tea towel. Rice flour works best.) Cover and allow the dough to rest for 15 minutes to an hour on the counter. If desired, "stitch" the dough in the banneton to create more tension. (See video.)

Step 13

Refrigerate your covered loaf for 8 to 24 hrs.

Step 14

Preheat your oven to 500˚F for 45 minutes before you want to bake. If using a Dutch oven, put the lid on and place it into your oven while preheating (unless the manufacturer recommends against heating the pan empty).

Step 15

Remove the bread from the refrigerator immediately before you're ready to bake. Sprinkle the top of the dough with semolina or cornmeal while still in the banneton or bowl so it won't stick to your parchment paper. Turn the dough onto a piece of parchment paper. Brush off excess flour with a brush.

Step 16

Optional: If you like a blistered crust, liberally spray the crust with COLD water. (I keep a small spray bottle in the fridge.)

Step 17

Slash the bread with a sharp knife or razor blade using any design you like. The primary slash should be at least 1/2 to 1 inch deep. Keep it simple if you are a beginner. An 'X' works fine. A big "C" makes a nice ear. Move the shaped dough with the parchment paper under it to your preheated Dutch oven.

Step 18

Put the lid on the Dutch oven and place it into your oven. Turn the temperature back to 460˚F. After 20 minutes, remove the cover. Turn the oven temperature back to 435˚F and bake for 20 additional minutes. Total time in the oven should be about 40 minutes.

Step 19

Bake bread until it registers 207-210˚F in the middle using a quick-read thermometer.

Step 20

Cool the baked bread on a rack for an hour or longer before slicing. Cutting the loaf too early will result in gumminess.