3 1/2 cups unbleached high-protein flour, such as bread flour
2 tablespoons sea salt
1/2 cup plus 2 tablespoons Sourdough Starter
1 1/2 cups spring water
1. In a large bowl, combine the flour and salt, creating a deep well in the center.
2. Pour the starter into the well, slowly mixing with a wooden spoon. Slowly add the spring water, mixing until combined. Add additional flour as needed to make the dough workable; the mixture will be very sticky.
3. When fully combined, knead dough in an electric mixer with a dough hook attachment for about 10 minutes at slow speed, and 3 minutes at medium speed. Or knead by hand for about 10 minutes, until dough is smooth and elastic. Cover the dough, leaving it to rest in a warm place for about 2 hours or until it doubles in bulk.
4. Once dough has doubled, spread it gently onto a well-floured work surface. The dough will be soft and sticky, so use a lot of flour to ease manipulation. Spread the dough until it is approximately 1 inch thick. Let it rest for a few minutes.
5. With a dough scraper or knife, cut the dough into two or three squares. Sprinkle organic cornmeal on a baking stone or cookie sheet, and place dough squares on top. Cover dough with a damp towel for about half an hour.
6. Heat oven to 475 degrees F. Spray dough with water before placing in the oven. Bake loaves for about 40 minutes until golden brown.