2 t. chili flakes
1 T. fine sea salt
14 oz. cold water
1 lb. 10 oz. bread flour
10 oz sourdough starter (this is the started recipe I use)
2 T. chopped fresh rosemary
Combine water and starter in mixing bowl and mix to break up starter. Add flour and water until mix comes together but does not clear sides of bowl (4-5 minutes). Cover dough with plastic wrap and let sit 20 minutes.
Remove wrap and add the salt. Mix well on low speed for 2 minutes. Turn mixer speed to medium and mix 6-8 minutes more until dough snaps back quickly. (Dough temperature should be between 68-74 degrees F). Add in remaining ingredients to blend. Try not to omit the chili powder it REALLY adds to the taste and is not to strong!
Cover dough and let ferment at room temperature until not quite doubled. Punch dough down, divide in half, and shape gently into two balls. Cover and let rest 10 minutes. Form into rounds, or batards and place on a cornmeal dusted baking sheet and cover loosely with greased plastic wrap. Place in refrigerator and chill 12-18 hours.
Preheat oven to 450 degrees F. Let bread dough come to room temperature - 2 to 3 hours. Uncover loaf, remove from baskets if using and slash a decorative pattern on top. Spray oven with water and close door quickly. Open door and place bread inside and spray again. Let bake 3 minutes and spray again. Repeat spraying 2 more times then let bread bake for 10 minutes undisturbed. Lower oven temperature to 400 degrees F. and bake until deep golden brown and loaf temperature registers 205 degrees F.