Easy sourdough bread
Credit to Ben Starr. The recipe use dutch oven to bake the bread and assume you already have a starter
Easy sourdough bread
Credit to Ben Starr. The recipe use dutch oven to bake the bread and assume you already have a starter
Cooking Instructions
- 1
Mix starter and water to dilute
- 2
Add in salt and flour and mix until the dough is even. You don't have to over mix, you can either use a spoon or hand to fold
- 3
Leave in a round container and cover with plastic wrap and sit in room temperature for 12-24 hrs until the dough doubled in size
- 4
NEXT DAY:
Find a bowl that is approx same size as the dutch oven pot you plan to use. Lined with pastry cloth and flour it heavily, set aside. - 5
Flour lightly the surface you plan to fold the dough and flour your hands.
- 6
Dump the dough onto the surface and gently tuck the dough under to make a round shape. Don't knead the dough as you will make it too dense.
- 7
Once shaped, put the dough into the floured bowl and cover with baking cloth to sit at room temperature for 2-4 hours.
- 8
At this point, you can delay the baking process by putting the dough in the fridge for up to 3 days if need be.
- 9
1 hour before baking the bread, Preheat the oven at 500 degrees Fahrenheit with a dutch oven and lift in the oven on the middle rack.
- 10
Before transferring the dough to the dutch oven, use scissors and cut the top of dough with 3 slits.
- 11
Take the hot dutch oven out of the oven, transfer the dough (with slits facing up) into the ditch oven.
- 12
Close lid and bake 30 minutes at 425 degrees Fahrenheit
- 13
Take the lid off and bake another 15 minutes
- 14
The bread is done when the internal temperature reaches 205-210 degrees
- 15
Take the bread out and let it cool down for 30 min to 1 hour before cutting.
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