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  • 150g/ 5.35 oz bubbly, active sourdough starter
  • 250g/ 8.80 oz warm water, preferably filtered*
  • 25g/ .90 oz olive oil
  • 500g/ 17.65 oz bread flour (not all purpose flour)
  • 10g/ .4 oz fine sea salt
  • fine ground cornmeal, for dusting
  • For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl (instead of the Dutch oven for the second rise).
  • note: You will need a 5 ½ or 6 quart Dutch oven for baking
  • note: *This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
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