Equipment: Digital Scale (preferred), Proofing Basket or Linen-lined Medium Bowl, Stand Mixer with Paddle Attachment, Measuring Cups & Spoons, Spatula, Baking Stone or Sheet, Unbleached Parchment, Peel or Rimless Baking Sheet, Wire Cooling Rack, Oven Proof Metal Tray

Before You Dive In – Prep: please read!

• Bring egg whites, yeast, and unfed sourdough starter to room temperature
• Warm the water to proof yeast (between 105 & 110 F/38 C)
• Grind flax seeds
• Sprinkle flour on the linen-lined proofing basket or bowl
• Baking Day:
• Move oven rack to lower third of oven; place a baking stone on the rack
• Place an oven safe metal tray/pan large enough to hold a small cup of water in the bottom of the oven or on the lowest rack

Step 1: Combine the warm water and sugar in a liquid measuring cup or small bowl. Stir to dissolve the sugar and then add the yeas,t (if using Active yeast). Set aside to allow the yeast to proof. If the yeast doesn’t bloom, you need new yeast. This should not be an issue for instant yeast, (you can actually add the instant yeast directly to the dry ingredients and skip the blooming process.)

Step 2: In a stand up mixer with paddle attachment, add the egg whites, oil and cider. Mix on medium low while you combine the dry ingredients in a separate bowl.

Step 3: Whisk together the dry ingredients in a medium sized bowl.

Step 4: Turn the power to off. Add the yeast mixture and the sourdough starter to the mixer. Turn the mixer to low and blend until thoroughly combined. Turn the mixer off and scrape down the sides of the bowl.

Step 5: Turn the mixer to low and spoon in the dry mix and optional add-ins. When all the flour has been incorporated, scrape down the sides of the bowl. Turn the mixer to medium-high and blend for 1 minute. The dough should climb the sides of the bowl and look like thick cake batter.

Step 6: Use a rubber spatula to scrape the dough into a prepared (flour dusted) proofing basket or linen lined bowl. Smooth out the top with wet fingers or spatula. Loosely cover with oiled parchment, cling or lid to prevent sticking.

Options, Choose either A or B:

A) Place the bowl in the refrigerator for at least four hours or overnight. Remove from the refrigerator and allow to sit on the counter while your oven, baking stone (or sheet,) and metal tray preheat to 450 F/230 C.

B) Allow the dough to rise for about 1 hour. Do not let it rise the top of the bowl. Too much rise may cause the loaf to collapse. Preheat oven, baking stone and metal tray to 450 F/230 C while dough is rising. This quick version of baking will yield a loaf that does not keep its round shape in tact. The loaf will flatten out a bit and bake up like a disk.

Step 7: Turn bread dough out, flat side down, onto a peel or rimless baking sheet covered in parchment. Score the top if desired. Slide the boule onto the preheated baking stone or sheet. Pour about 1/4 C (2 oz) of water into the metal tray at the bottom of your oven. Quickly close the oven door to trap in steam.

Step 8: Bake for 15 minutes. Remove parchment and lower oven temperature to 400 F/200 C for 45-55 minutes. Tent the boule with foil if the crust gets too dark for your taste. Internal temperature should reach about 205F/96C.

Step 9: Remove from oven and allow to cool on a wire rack for about 2 hours. The bread may feel extra moist to the touch until fully cool. Eat within 3 days. Store in a container with the lid askew or linen bread bag (this will help maintain a sturdy crust.) Freeze for up to a month. If slicing before freezing, place parchment between slices.

Enjoy!