Sour Dough Bread

 Ingredients:

1 cup sour dough starter

5 cups flour

2 cups water

1 Tbsp salt

Method:

Combine ingredients in a glass bowl, let rest covered with a lid for 10 minutes.  After 10 minutes wet hands and fold North to South, West to East, for a couple minutes, let rest covered with a lid for 10 more minutes.   Wet hands and pick up dough and "Slap it around" for a couple minutes, actually throw it down at the bowl, and pick it up and throw it.  Cover and let rest for 6-8 hours.  Prepare a container with parchment paper for baking the bread.  Wet hands, stretch and fold dough. Shape dough and place in prepared container, let rest for 2 hours, or place dough in the fridgerator covered for up to 48 hours.  If refrigerated, let it rest outside the 2 hours before baking.  Heat oven to 450 degrees.  Score (beautiful cuts in) the bread before baking.  Reduce oven temperature to 350 degrees. Bake covered for 30 minutes.  Take the lid off and bake for an additional 15 minutes until the outside has a crust.  Place on a cooling rack until cool to store, or slice while warm and feel spoiled.