Sourdough Bread

1. Attach the bread bowl to the KitchenAid stand mixer with the flat beater attached. Add the flour, water, oil, and sourdough starter to the bread bowl. Mix on speed 2 until all the ingredients are combined (about 1–2 minutes). Let the dough rest for 10 minutes.

2. Sprinkle the dough with a little salt. Replace the flat beater with the dough hook. Run the stand mixer on the mixing speed for 2–3 minutes to fully incorporate the salt. Cover the bowl with the lid and let it rise for 4 hours.

3. Attach the bread bowl to the stand mixer fitted with the dough hook, set to speed 2, and knead for 5 minutes.

4. Lightly flour a clean work surface. Transfer the dough to the surface. Shape the dough into an oval by gently pulling the edges toward the center and folding the dough with the folded side facing down.

5. Sprinkle a proofing basket generously with rice flour. Transfer the dough to the basket, with the seam side facing up. Cover with a damp cloth and let rise at room temperature for 2.5 hours. The bread can be baked immediately or kept in the refrigerator overnight and baked in the morning.

6. Preheat the oven to 260 °C. Place the KitchenAid bread bowl with its lid inside the oven and let it heat up for at least 30 minutes. Carefully remove it from the oven.

7. Place a piece of parchment paper on the lid. Turn the dough from the proofing basket onto the lid and score the top with a sharp knife. Cover with the bread bowl. Bake with the lid on for 20 minutes, then remove the lid and bake for another 5–10 minutes until the loaf is golden brown.
8. Remove the bread from the bowl and let it cool on a wire rack for at least 1 hour before slicing.