24 hours minutes
30 minutes minutes
125 g ʻulu flour (mature/peeled/cored)
500 g bread flour
500 g water
150 g sourdough starter, room temp, fed the night before
20 g salt
2 Tbsp extra-virgin olive oil
In a large bowl, combine ʻulu and bread flours.
In a separate medium bowl, whisk together water and starter.
Pour the wet ingredients into the flour mixture and stir with your hand until ingredients and incorporated.
Place a towel over the top of the bowl and let sit at room temperature for 35 minutes.
Using wet hands and a plastic bench scraper, pull the dough out of the bowl and spread it on to a clean surface.
Sprinkle it evenly with salt.
Use the bench scraper to fold the dough over, until all the salt is covered.
Pick up the dough and mix it with your wet hands until salt is completely incorporated. *Dough should feel smooth and creamy and not tear when you pull on it.
Tuck the dough into a ball, place back in the bowl, cover with a towel and let sit at room temperature for 5 hours.
Every hour or so, fold the dough over once, always with wet hands.
After 5 hours, remove the dough from the bowl, add oil to the bowl, fold dough over one time, place back into the bowl, cover with plastic wrap and refrigerate overnight.
After 12 hours in the refrigerator, you are read to bake.
Pre-heat oven to 475 degrees with a dutch oven inside.
When oven is ready, take out the dutch oven and peel the dough away from the bowl with a spatula so that it can slide into the dutch oven (let the oil pour out first).
Slash the top of the dough with a razor blade 1-3 times.
Cover and bake for 20 minutes.
Remove lid and bake for another 10 minutes.
Remove the bread from the dutch oven, place on to a sheet pan and back for another 15 to 20 minutes until an internal temperature of 200 degrees.
If the top starts to get too brown before it reaches and internal temp of 200 degrees, place a piece of loose foil over the top to prevent further browning.
Place the bread on to a cooling rack and let cool at least 2 hours before slicing.