4. Proof the dough again. Drop the dough, seam-side down into a buttered eight-inch loaf pan or onto a parchment paper-lined sheet pan. Cover the dough loosely in plastic wrap or in a plastic bag.

Shape it into a round loaf by folding the edges into the center and rotating. Then, cover it with a clean towel and let is rise again for 30-40 minutes. When the dough has risen again, carefully ...

The dough may stick a bit to the bottom at first and that’s alright—it’ll gather up by the end. 3. Place the dough into a lightly oiled bowl and cover it with plastic wrap, a plastic bag, or ...

During final 20 minutes of preheating, place either a 10-inch or larger round bread pan such as a cloche with lid, or a 5-quart or larger cast-iron Dutch oven with lid (enameled or non-enameled ...

Set a small bowl of room-temperature water on work surface for easy reaching. Uncover dough and, using a damp hand, stretch one side of dough up and over to meet opposite side; turn bowl 90°.

7 ounces room temperature water. 4 ounces sourdough starter. 10 ounces high-gluten flour. 0.25 ounces salt. 1. Mix the water, starter, and flour together in the bowl of a stand mixer.

Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes.