Banneton Sourdough Boule

1 cup thick active bubbly sourdough starter

3 cups bread flour (more for the counter)

1 tsp salt

1 tsp sugar

1 to 2 Tbs. olive oil

Enough bottled water, warm (varies related to each recipe: humidity, sourdough culture, quality of flour, etc.)

Place culture, flour, salt, sugar, oil into your bread machine and choose the dough cycle.
When the cycle is over, turn the dough out on a floured kitchen counter and form it into a lose ball. Let rest for 5 minutes.
Tighten the surface of your boule and place it seam side up in a banneton dusted with a mixture of all purpose and rice flour to prevent sticking.
Sprinkle the dough with flour, cover it and let it rise in the banneton until it almost doubles in size. Since no yeast was added to the dough, it will take many hours. Watch the dough carefully, don’t let it overproof. Underproofed dough will collapse after inverting or slashing and may not recover in the oven. If you do it right, the oven spring will be great.
30 minutes before baking, preheat the oven to 475-500 F.
When properly risen, invert the dough onto a cornmeal-dusted covered parchment paper placed on a peel.
Score and spray with water, put on pizza stone placed on the middle rack.
Turn the oven down to 450 F.
Mist bread or oven walls with water the first 10 minutes or create steam using whatever method you wish.
Bake the bread for a total of about 30-40 minutes more or until well browned.
Finished bread should have an internal temperature of 200-205 F. Leave the boule in the oven with the door a little open for 5 minutes to get a nice and crispy crust.
Remove bread to a rack to cool. Let cool completely before slicing as it would compress it's airy structure. Bread freezes well.