Sourdough Bread

Instructions

1. Mix flour, water, and stater with a breadhook and autolyse for 20 minutes. Add salt and sugar and knead until fully integrated. Cover the mixer bowl with a towel and let rise.
2. Turn the mixer on momentarily every 2 hours during the first rise, which should take 4-5 hours. Shape and transfer to a very well-floured couche, lined bowl, or banneton. (Optionally, let relax for 30 minutes, then cover and refrigerate overnight;
3. Take the dough out and) let it continue to rise, 1-3 hours. 1 hour before it's done, preheat the oven at 500° with a dutch oven inside.
4. When risen, transfer to the dutch oven. Score. For nice slashes, slash fairly deep, but at a shallow angle, with a wet serrated knife, in a quick, smooth motion. Reduce heat to 450°. Bake 20 minutes with the lid on, then take it off and bake for another 20.