Step by step

1. Attach the Bread Bowl to your KitchenAid mixer fitted with the Paddle Attachment. Add flour, water, oil and sourdough starter to the Bread Bowl. Mix on speed 2 until the ingredients are just combined (about 1-2 minutes). Let the dough rest for 10 minutes.

2. Sprinkle the salt over the dough. Replace the Paddle Attachment with the Dough Hook. Mix on stir speed for 2-3 minutes to fully incorporate the salt. Cover the bowl with the lid and let dough rest for 4 hours.

3. Place the Bread Bowl back into the stand mixer fitted with the Dough Hook, set it to speed 2, and knead for 5 minutes.

4. Lightly flour a clean work surface. Turn the dough out onto it. Shape the dough into a loose round by gently pulling the edges to the center and flipping it seam-side down.

5. Flour a proofing basket generously with rice flour. Place the dough into the basket, seam-side up. Cover it with a damp towel and let it rise at room temperature for 2.5 hours. This can either be baked right away or placed in the fridge overnight to bake in the morning.

6. Preheat your oven to 260°C, placing the KitchenAid Bread Bowl with its lid inside to heat up for at least 30 minutes. Carefully remove from the oven.

7. Place a piece of parchment onto the lid. Turn the dough out of the proofing basket onto the lid and score the top with a sharp knife. Cover with the Bread Bowl. Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 5-10 minutes until the loaf is golden brown.

8. Remove the bread from the Bread Bowl and let it cool on a wire rack for at least 1 hour before slicing.