Ingredients

• 150 g sourdough starter

• 2 ½ cups warm water (divided)

• 4 cups flour

• 4 tablespoons olive oil (divided)

• 1 tablespoon honey

• 1 tablespoon salt

Instructions

1. Mix the dough
In a large bowl, combine:

• Sourdough starter

• 2 cups warm water

• Honey

• 2 tablespoons olive oil

Mix well. Add the flour and mix for about 3 minutes until combined.

2. Rest
Cover the bowl and let the dough rest for 1 hour.

3. Add salt and water
After 1 hour, add:

• Remaining ½ cup warm water

• Salt (sprinkled on top)

Mix well. The dough will become sticky. Drizzle the remaining 2 tablespoons olive oil around the bowl and lightly over the dough.

4. Stretch and fold
Over the next 3 hours, gently turn (stretch and fold) the dough once every hour.

5. Cold ferment
After about 6 hours total, cover the dough and place it in the refrigerator overnight.

Baking Day

6. Shape
Remove the dough from the fridge. Place it on floured parchment paper and divide into 9 pieces. Shape as desired.

7. Preheat oven
Preheat the oven to 420°F (215°C). Let it heat fully.

8. Bake
Place 3 ice cubes in the oven for steam, then bake the bread for 20 minutes.

9. Cool
Remove from the oven and let the bread cool completely before cutting.

Storage

• Stays fresh for 2 days at room temperature

• Store in the refrigerator for longer freshness

Tips

• Olive oil helps keep the bread soft

• Honey supports fermentation and helps create airy sourdough bubble