• Bring all ingredients to room temperature.
• Preheat oven to 200°F.
• Beat the following ingredients together in a large mixing bowl: eggs (or substitute), apple cider vinegar, and sugar. Stir to combine.
• In a separate bowl whisk together dry ingredients, then slowly add into mixing bowl together with water ingredient using the paddle attachment on a stand mixer or a dough mixer hand tool. Mix until dough comes together. Stir in sourdough starter, mixing until fully integrated into the dough.
• Transfer dough to a clean counter or pastry mat dusted well with gfJules Flour. Turn dough several times in flour to smooth the dough and shape into a ball or a log for a loaf pan.

If Baking in Loaf Pan:

• Transfer dough to an oiled Pullman Pan or 9x5 loaf pan, lightly dusted with gfJules Flour, or to oiled and floured parchment-lined pan or bowl for rising. Dust the top of the dough with more gfJules Flour and brush with olive oil for best results.
• Cover with oiled plastic wrap and set inside oven. Turn oven off and turn light on.
• Allow the dough to rise for at least 1 1/2 hours, or up to 3 hours before baking. Alternatively, after 3 hours, remove to refrigerator for further overnight rise. If refrigerating overnight, bring the dough to room temperature before baking the next day.
• Preheat oven to 350° F or 325° F convection.
• Remove plastic wrap and slice across the top of the dough to direct the rise, as pictured.
• If you prefer a very crunchy crust, fill a spray bottle with water and spritz the dough before baking, and again every 15-20 minutes while baking.
• Bake loaf in the pan for 75 minutes before testing with a bread thermometer. The internal temperature should reach at least 205° F before removing to cool. If the bread is browning too much, cover with foil in order to keep baking.
• Once bread is fully cooked, remove to cool on a wire rack for 15 minutes before removing from the pan. Allow to fully cool before slicing.

If Baking Artisan Bread:

• Transfer to a proofing basket or oiled parchment-lined glass bowl.
• Cover loosely with a warm, damp tea towel or oiled cling wrap and place in a warm spot to rise for 1 - 3 hours before baking. Alternatively, after rising, remove to refrigerator for further overnight rise. If refrigerating overnight, bring the dough to room temperature before baking the next day.
• Invert gently onto a parchment lined baking sheet and remove basket or bowl. Cut a slice across the top at an angle with a lame or sharp knife.
• For Dutch Oven baking, place Dutch Oven (6qt Emile Henry Dutch Oven pictured) inside oven and preheat oven to 500°F. Remove lid and place parchment with dough boule inside, then replace the lid and put the Dutch oven back inside the oven. Bake for 20 minutes covered, then remove the lid and reduce the oven temperature to 450°F and bake for 25 more minutes. *To prevent the bottom of the loaf from burning, place an oven safe pan at least the diameter of your Dutch Oven on the rack just below your Dutch Oven and fill with ice cubes. This will provide both steam and a buffer between the heating element and the bottom of the pan.*
• If baking without pan, place bread on parchment lined pan in 500°F preheated oven, then reduce the temperature and bake at 450°F for 35 minutes; test internal temp and continue to bake if needed -- bake until bread is browned and internal temperature reaches at least 205°F. *To prevent the bottom of the loaf from burning, place an oven safe pan at least the diameter of your bread on the rack just below your baking pan and fill with ice cubes. This will provide both steam and a buffer between the heating element and the bottom of the pan.*
• When the bread is baked, turn the oven off but leave the bread inside the oven with the oven door cracked for another 20 minutes before removing. Allow to fully cool before slicing to prevent any gumminess.