Sourdough Boules / Bread Bowls

1. Combine warm water, flour, active sourdough starter and salt in a large bowl.
2. Mix the dough with your hands for about 5 minutes to bring the dough together.
3. Cover with a damp towel or plastic wrap while resting. Allow to rest for 30 minutes for the water to hydrate the flour.
4. 6 rounds of stretching and folding.
   1. First 3 stretch and folds – every 15 minutes.
   2. Last 3 stretch and folds – every 30 minutes.
5. Cover with a wet towel, lid, or plastic wrap and allow the dough to bulk-ferment until doubled.
6. Split the dough into 8 equal portions (or however many, if reduced). Shape dough balls with gentle spins.
7. Set out 15-20 minutes uncovered. Turn over and shape, folding the two sides over to meet in the middle, and then similarly with the top and bottom.
8. Transfer the dough to 8 floured bowls, seam side up.
9. Cover with plastic (I usually just use grocery bags) and proof for 12-15 hours in the refrigerator.

** overnight rise **

1. Preheat the oven to 500 degrees with baking stone.
2. Place a cast iron skillet with pie weights in bottom of oven.
3. Gently place sourdough bread bowl loafs on parchment paper seam side down straight from the fridge.
4. Score with a razor a small X at the top of each dough boule. Place boules on baking stone.
   1. Pour cold water into the cast iron skillet with pie weights to create steam.
5. Bake for 15 minutes at 500, then turn the oven down to 425 and bake for about 20 minutes.
6. Once cooled, cut open the top and scoop out the insides.