Well, it started out as a sourdough starter for waffles, then it became pizza dough, and finally, it became bread. Tasty, tasty bread, with a nice sour touch and excellent texture. I also made some pasta, hand-cut spaghetti, with a combination of semolina and AP flour.
1/2 cup each stone ground semolina flour and King Arthure AP flour
1 T white pepper (I used the very aromatic Phu Quoc Pepper form Vietnam)
1 large egg
1 T warm water
1T extra virgin olive oil
I use the standard method of creating a pile of flour with a well in the middle. I blend the egg, water and olive oil into a slurry, which I then dump into the well and use a fork to combine the liquid and flour. This makes a soft dough that need to be wrapped and chilled for 1 hour. The dough puck comes out like this.
The bread dough was left over from the pizza making process of Sunday. I used my Dutch oven to create a moist environment. The oven and Dutch Oven were preheated to 350F for 30 minutes, the Dutch Oven is well-seasoned, but, I decided to brush a little more oil into the DO. The dough was then just dumped from the bowl.