• In a large mixing bowl or a bowl of a stand mixer weigh out your active starter on a gram scale. Then measure out your water and mix with either a spoon, your clean hands, or Danish hook.
• You want it to mix well until it becomes “milky”. Next, add the bread flour and place the bowl on the stand mixer. Knead for 1-2 minutes using the dough hook or until a shaggy dough forms. Autolyse for 30 minutes covered with a tea towel.
• While the dough is autolysing, you can measure out the kosher salt and set aside.
• Next start the mixer on the lowest setting and add the salt kneading the dough for a total of 5-6 minutes.
• After the dough has finished being kneaded transfer it to a large, greased mixing bowl. I use a drizzle of extra virgin olive oil and coat the sides of the bowl with my hand.
• Let rest for 45 minutes than complete your first set of coil folds. You will want a small bowl to wet your hands. This makes it easier to work with the sometimes-sticky dough.
• To preform a coil fold, wet your hands with water and place them under the dough. Stretch the dough upward making sure not to rip the dough. Once it has stretch you will drop the dough, turn your bowl a quarter turn and repeat until you have done it 4 times total.
• Then:
• 45-minute rest, coil fold
• 45-minute rest, coil fold
• 45-minute rest, coil fold
• 30-minute rest
• After the final 30-minute rest you will do your first shape.
• Take and place the smooth dough on a clean surface and divide it with a bench scraper or sharp knife. Be careful if using a sharp knife so you don’t cut yourself. You will want to divide it into 6 equal portions.
• Shape each portion into a small boule. First stretch out your dough gently into a rectangle, you can go fairly thin (This is the laminate.). Then fold your dough into thirds and roll it up.
• Once you are at this stage cup your hands and pull the dough toward you to create tension. Be careful not to rip the dough.
• Repeat with all 6 loafs and let rest covered on the counter for 15 minutes.
• While your dough is resting you can get your mini bannetons or bowls ready. Take a inexpensive tea towel and cut it into 6 equal pieces, line 6 cereal bowls with the little clean tea towels and dust with all purpose flour.
• After the 15 minute rest you will shape each loaf the second time. This time you will want to be more gentle with the dough and not stretch it as far. Pull it out fold in thirds and roll it up. Cup and form a boule.
• Next dust the top of the dough with some all purpose flour and then put seam side up into the prepared bowls. Complete with all six.
• Place 3 each into plastic bags and tie them up. Let sit on the counter for 30 minutes and then place in the fridge to long ferment/proof for 8-10 hours.

Next Day / Bake Day

• At 8 hours proofing preheat the oven to 500 degrees with the Dutch oven in the oven. Let that preheat for about an hour and then bake your sourdough bread bowls.
• You can do these two different ways:
• Dutch Oven
• Baking Stone
• Flip the bread dough bowl out on a small piece of parchment paper and score the top in a square or cross mark.
• Place in the Dutch oven and into the oven. Turn the heat down to 450 degrees and bake 20 minutes with the lid and 10 minutes without.
• If baking on the stone preheat the stone like you would your Dutch oven. Place 3 loaves on the stone and then a baking/ cookie sheet with water on the bottom rack, below the stone. Bake at 450 degrees for 30 minutes until golden brown.
• Place on a wire rack to cool. After the loaves have cooled cut and serve with your favorite soup!