• Activate your sourdough starter. In a medium-sized Ball® Jar, add 1 cup water. Then add 1 ½ cups of whatever flour you will be using for the loaf. (For example, if making a loaf of only 00, use only double 00 flour. If making a loaf with rye and bread flour, add equal amounts of those.) Add one teaspoon of sourdough stater, mix well, and cover loosely with a lid or cloth. At this time, you can add a rubberband so you can see the growth happen, which is optional. When the starter has doubled in size and is nice and bubbly, you are ready to make your dough!
• Autolyse! In a large bowl while using a kitchen scale, combine 650 grams of flour with 500 grams of water. (As mentioned before, this could be a combination of bread flour, 00, rye, whole wheat flour, etc.) Mix well, scraping the sides of the bowl thoroughly. Cover with a lid (or a very damp cloth) and let sit for 45 minutes. (You can go longer- I've done an autolyse for 2 hours with great results! It depends on your schedule but I would recommend at least 45 minutes.)
• Add the activated starter (80 grams) + salt (15 grams) + oil (15 grams). Using your hands, squeeze the dough and mix very well. Using the Rubaud method, mix the dough for 5 minutes. Scrape the sids of the bowl down to clean, cover and let sit for 40 minutes.
• Using your hand, grab the dough from one side. Stretch up and gently pull to fold it directly over the dough. Repeat this step 3 more times, moving around all 4 sides of the dough. Cover and let sit for 40 minutes.
• Repeat the stretch, pull and fold in the bowl. Cover and let sit for 40 minutes.
• Repeat the stretch, pull and fold in the bowl. Cover and let sit for 40 minutes.
• Using your hands, coil the dough in the bowl. Place both hands under the dough and gently pull up. Let the sides of the dough fall under the dough you are holding. Twist the bowl and repeat this step so you have some nice tension on the top of the dough. Transfer to a well oiled bowl and cover.
• Let the covered dough sit on the counter at room temperature for 10-14 hours. When the dough has doubled in size and looks supper wiggly and bubbly, it’s ready! (You can also place the dough in the fridge overnight. When ready to bake, simply remove from fridge, place on counter, keep it covered, and let it rise until it has doubled in size. Depending on the temperature of the house, this could take from a few to a couple of hours. The visual cue is when the dough is doubled in size and looks bubbly.
• When ready to bake, using your hands, gently transfer the dough (keeping it upright) to a very well oiled (use olive oil) cast iron skillet. Drizzle some more oil on the surface of the dough and gently press, encouraging it to spread out in the pan (see video for reference). The ideal skillet size for this recipe is 12-13 inches. Use a pizza peel or large baking dish to cover and let the dough rest in a warm spot for about 30 minutes.
• Now it’s time to dimple the dough or add your toppings. If making a plain loaf, simply use your fingers to dimple the dough. Drizzle a good amount of olive oil over top along with a good amount of flaky salt. Cover and let sit for 30 more minutes. Pre-heat the oven during this time.

Baking Options!

• Convection bake 500 degrees F: Bake 10 minutes, rotate, and bake for an additional 10-15 minutes, until desired browning.
• If you have a convection setting, by using this higher temperature you will achieve a more charred and glossy finish of the bread. This is my preferred way of baking this bread because I love the look of it. If you don’t have a convection setting, you have the option below:
• Regular bake 500 degrees F: Bake 15 minutes, rotate, and bake for an additional 10-15 minutes, until desired browning.
• Once the bread is baked (either temp), remove from the oven and let sit for 10 minutes in the skillet. Then, using a large spatula, transfer the bread to a cooling rack and let sit for at least 45 minutes until slicing.
• Eat as is, dipped in olive oil, smothered in vegan butter, or use it to make a fantastic sandwich!