INGREDIENTS
125g active starter @ peak (buy my dehydrated sourdough here)
500g bread flour (I use @kingarthurbaking)
350g room temp water
12g sea salt (I use Redmonds @redmondrealsalt)
DIRECTIONS
Mix the starter, water & salt. Add in the flour until combined & let rest for 30 min.
Fold a couple of times, cover & set on the counter for a long proof. (Should take 6-18 hours).
Place into a muffin tin. Let rise an additional 1-2 hours until it grows by about 75%.
Cover with 2 tbsp olive oil & dimple the dough all over with your fingers.
Top with seasoning of choice (I used French sea salt & rosemary) & bake at 375 uncovered for 20 minutes or until golden brown.
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