INGREDIENTS
1 cup sourdough starter, you must have a starter available
3/4 cup water, warm about 110F
1 tablespoon sugar
1 tablespoon active dry yeast (not rapid rise yeast)
3 cups bread flour
2 tablespoons oil (softer bread – use 3 tablespoons)
2 teaspoons salt
DIRECTIONS
Put first 4 ingredients in bread machine and stir gently.
Let sit for about 10 minutes. Starter should start to bubble a little.
Add flour, then spread oil and salt evenly over the flour.
Select dough or artisan custom setting. Let run for full cycle. Preheat oven and dutch oven to 450. Remove dough from machine, knead slightly and put into a round proofing basket for final rise. Turn out onto parchment paper. Remove dutch oven from oven, lower dough into oven using parchment. Slash top, put lid on dutch oven and return to oven for 20 minutes. Remove lid for remaining 10 to 15 minutes until brown.
Do not cut until room temperature.