2teaspoonsCeltic Sea SaltYou can substitute other salts but this is the one I like the best.
Add the sourdough starter, water, salt, and flour to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until the ingredients are just combined, about 3 minutes. (You can also mix by hand.)
Cover the dough in the greased bowl or rising bucket and cover with a clean kitchen towel. Let it sit for 5 hours at room temperature (about 70°F) or until it doubles. If it takes longer than 5 hours that’s okay, let it go till it does rise and doubles.
After the dough is doubled in size and moist and sticky, remove from the bowl and place in your greased baking pan that you want to bake your bread in. Cover with a cloth or plastic wrap that is coated with oil and let rise for another two hours or until double again.
Preheat oven to 400 degrees. Place loaf that has doubled into the hot oven and bake for 35 minutes. Remove from oven and cool on a wire rack.
EXTRA TIP! You can do the second rise step in the fridge.
You can also do this second rise in the fridge. I like to do it at night. Place it in the fridge overnight and it will grow and double. If it doesn’t quite double in the fridge this is ok. When you take it out of the fridge the next morning, leave it out a little before you place it in the oven (up to an hour) and then bake. It will also rise in the oven too.