Sourdough

• Start the process the night before you bake. If you wanted to start process same day, know that you will need about 12 hours from start to serving. This I why preparing the dough the night before is suggested.
• Step One: Mix flour and salt. Set aside
• Step Two: Add sourdough starter into water,
• Step Three: Add flour mix. Mix with hands until you have a rough dough.
• Step Four: Cover for one hour with damp towel.
• Step Five: After one hour, bring dough together to form a ball.
• First Rise: Cover with damp cloth. Leave overnight. Dough will double in size after 8 to 10 hours.
  
• Form dough into a dough round, using generous amount of flour.
  
• If you are not ready to bake for several hours, place in fridge, covered for 6 to 8 hours. Take out three hours prior to the time you want to serve. You need two hours to take off the chill, 30 minutes to bake and 30 minutes to rest the bread.
• If you have refrigerated to delay process, rest on counter covered for two hours to take off chill.
• Prepare a baking sheet with parchment paper.
• Poke a hole in the middle of the dough and stretch the hole to place the bottom container of the cheese. Don't make the cuts of the dough until after the 30 minute rise.
  
• Cover with damp towel. Allow to rise for 30 minutes.
• Preheat oven to 450 Degrees F. (235 C.)
• Slice off the one side of white rind of cheese. Add thinly sliced garlic and a rosemary sprig. Drizzle lightly with a tiny bit of olive oil.
• Cut around the bread at 45 degree angles. This mean the angles are slanted not straight. Each cut will be a piece of bread to be pulled off.
• Add prepared cheese it the cheese box.
  
• Bake 25 to 20 minutes.
• Tip: bread Is done when internal temperature reaches 208 F. (98 C.)