Axe & Root Homestead Signature Sourdough Bread

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Many hours of baking, help and input from friends, and a lot of trial and error loaves have led to this sourdough recipe. I'm always working to create the perfect loaf, but this recipe is my go-to and default sourdough formula.

Ingredients
14oz. water
2 cups fed sourdough starter
4oz. potato flour
4.5 cups of bread flour (more if needed)
1 Tablespoon of salt
1 Tablespoon gluten (optional)
ice cubes

Directions
Combine water, starter, and potato flour into a bowl. Barely mix until just combined and let rest for 1 hour. This is the autolyse phase. Mix gently and add the bread flour, salt and gluten (if using). Mix until well combined and knead for several minutes with the dough hook on a standing mixer. The dough should form a ball and pull away from the sides of the bowl.  Form loaves and place on a baking sheet lined with parchment paper or place loaves into bread baskets. Rise for 4-6 hours depending on humidity levels and desired loaf size. Heat oven to 500F. Turn risen loaves out of bread baskets (if using) onto parchment lined baking sheets. Score the top with desired cuts and then insert into the preheated oven. Grab a handful of ice cubes, open the oven door, throw them in the bottom of the oven, and quickly shut the door. This causes steam which creates crispier loaf crust. Bake for 30-35 minutes or until the loaf is a deep golden color. Cool on a wire rack and slice to serve. I keep my loaves wrapped in a floursack towel and on the kitchen counter for storage.