• First, weight out and mill your wheat berries on the fine setting of your grain mill.
• In a large mixing bowl, add water and sourdough starter. Mix well.
• Add the flour and salt and mix until there is no dry flour left. The dough will be shaggy and rough.
• Cover with plastic wrap or a damp tea towel and let rest for 30 minutes to an hour.
• After resting, start performing stretch and folds.
• To do a stretch and fold, lift up on one corner of the dough and fold it onto itself in the center of the dough.
• Turn the bowl a quarter turn and continue all the way around the bowl.
• Cover and let sit for 15-30 minutes and repeat.
• Aim to do 4-6 sets of stretch and folds.
• After the last stretch and fold, cover the bowl and let ferment for an additional 3-6 hours.
• A well fermented dough will feel like it is full of air when you press it with your finger. It will also spread out into the bowl.
• Prepare 4 proofing vessels. I choose to use 4 cereal bowls lined with tea towels liberally floured.
• Turn the dough onto a lightly floured surface and divide into 4 equal portions.
• Shape each portion into a round ball. Turn over and drag across the table to seal the seam and build surface tension.
• Place the dough into the prepared proofing bowl seam side up.
• Stitch the seam to make sure it stays together.
• Cover each bowl with plastic wrap and place in the fridge overnight.
• The next morning, preheat the oven to 450 degrees F.

Dutch oven or roasting pan method of baking

• Place the dutch oven or roasting pan in the oven as it preheats. To make this go more quickly, use 2 Dutch ovens or roasting pans.
• Take the dough out of the fridge and turn onto a piece of parchment paper.
• Using a sharp knife or razor blade, make a slash across the top of the dough.
• Carefully place in the hot Dutch oven or roasting pan and place the lid back on.
• Bake with the lid on for 20 minutes.
• Remove the lid and bake an additional 15 minutes until golden brown.

Open oven baking method

• Preheat a pizza stone or a cast iron griddle in the oven while it heats.
• Before placing the loaf (on the parchment paper) on the baking vessel, add a cast iron skillet or pot on the lowest rack of your oven.
• Place ice cubes in the skillet or pot.
• Place the dough on the pizza stone or griddle and quickly close the door.
• Bake for 20 minutes.
• After 20 minutes, remove the pot or skillet of ice cubes.
• Bake an additional 15 minutes until golden brown.
• Cool loaves on a cooling rack completely.
• With a serrated knife, cut the top of the loaf off.
• Use a large spoon and dig out the inside of the loaf.
• Put this bread aside for other uses. **see notes**
• Pour your hot soup in the bread bowl and serve!