500 g Flour
350 g water Warm
5-10 g Salt 10g is 2% which is normal. 5g is low sodium version.
7 g Active Yeast
Combine all ingredients into Kitchen Aid bowl, use dough hook to mix until loosely combined.
Cover and let rest for 10 minutes.
Use dough hook to knead dough for 5 minutes on low.
Empty dough into larger bowl and cover. I use a shower cap.
2 hr rise, at 30, 60 and 90 minutes fold dough – (shorten or lengthen time depending on room temperature)
After 2 hrs put large cast iron pot into oven and preheat while shaping dough at 450 F.
While oven is preheating empty dough onto lightly floured surface. Fold in to ball and place on parchment paper. Cover and let sit for 10. do final shaping and cover. Let rise for 40 to 60 minutes.
Score down the middle of dough, 1/4 inch deep.
Place in cast Iron pot (covered) and bake for 20 minutes, remove lid back another 25.
Remove bread from oven and place on cooling rack. Let cool and then eat.