Olive Oil Sourdough Bread

Add the dry ingredients. Mix in a stand mixer for 8 minutes (or by hand with a Danish dough hook).

Cover the bowl and let the dough rest for 30 minutes.

With wet hands, perform a few stretch and folds. Cover the bowl and let the dough rest for 30 mins. Repeat this 2 more times.

Cover the bowl and let the dough rest for 60 minutes in a warm place.

On a floured surface, shape the dough into a round. While gently pulling the dough ball towards you and turning it slighlty, tuck the dough until you create surface tension.

Place the dough ball seam sid up into a floured proofing basket. Cover it with a beeswax wrap or plastic wrap. Let the dough ferment in the refrigerator for 10 hours or more.

Preheat a Dutch oven with lid in your oven to 450˚F for 30 mins.

Remove the lid place the dough ball in the Dutch oven floured side up. Score the top of the dough with a sharp knife or bread lame.

Bake covered for 25 mins. Remove the lid.

Bake uncovered ror 25 mins or until golden brown.

Let the bread cool for 2 hours on a wire rack.