Instructions
- Prepare the Starter: In a clean jar, combine all Starter ingredients. Stir well and cover loosely with cheesecloth. Let sit at room temperature (68-72°F) for 5-7 days, stirring twice daily. The mixture will develop a strong, cheesy odor and become bubbly.
- Combine Flour Mixture: In a large bowl, whisk together all Flour Mixture ingredients.
- Make the Dough: Add warm potato water, sourdough starter, and butter to the flour mixture. Mix until a shaggy dough forms.
- Incorporate Starter: Add the prepared Starter to the dough and knead for 10-12 minutes until the dough is smooth and elastic. The dough will be sticky.
- Bulk Fermentation: Place the dough in a greased bowl, turning to coat. Cover and let rise in a cool place (65-68°F) for 12-16 hours, performing 3-4 stretch and folds every 2-3 hours.
- Shape and Proof: Gently shape the dough into a loaf and place in a well-floured banneton basket. Cover and proof in the refrigerator for 12-24 hours.
- Bake: Preheat oven to 450°F (232°C) with a Dutch oven inside. Carefully place the loaf into the hot Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for another 25-30 minutes, or until deeply golden brown and the internal temperature reaches 210°F (99°C).
