Sourdough French Bread

INGREDIENTS

• 1/2 cup water
• 1/2 cup active sourdough starter
• 2 C AP flour, 200 grams
• 2 tsp raw honey
• 2 tsp Instant Yeast or Quick Rise Yeast (Not Active Dry)
• 1/2 tsp sea salt
• 1 TBL olive oil

STEP BY STEP

1. MAKE THE DOUGH
   • Place all of the dough ingredients in the bowl of a stand mixer.
   • Mix with a spatula until it somewhat comes together
   • Put a dough hook on the mixer
   • Knead on low speed for 5 minutes, then increase to medium low and mix for another 10 minutes
   • The dough should be soft, and put from the sides of the bowl
   • Add more flour if the dough seems very wet, but better too wet, than too dry
   • Transfer the dough to a lightly greased, large glass bowl, turning once to grease the top of the dough.
   • Cover and allow to rise in the refrigerator for 10-20 hours.
2. FORM THE LOAF
   • The next day, flour your work surface
   • Put the dough on the counter and pat it out to a rectangle.
   • Grab the far edge of both sides of the dough and stretch it up and over to the middle of the dough.
   • Use the side of your hand to press the loaf flat
   • Repeat about eight times.
   • Form into a elongated pillow and put it on a parchment lined baking sheet
3. SECOND RISE
   • Cover with a tea towel and allow to rise in a warm spot until doubled. This can take anywhere from 3-5 hours, depending on how warm your kitchen is.
4. BAKE
   • At the 2 1/2 hour mark, preheat your oven to 450°F.
   • Slash the loaf with a sharp knife.
   • Bake in preheated oven for 25-30 minutes, or until deep golden.
   • Transfer to a wire cooling rack and allow to cool completely before cutting