Sourdough Bread made in a dutch oven, Part 2 of 2

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

Mix sourdough starter with water in a large bowl.

Add flour and salt to the mixture and stir until combined.

Knead the dough on a floured surface until smooth and elastic.

Let the dough rise in a warm place until doubled in size.

Shape the dough into a loaf and place it in a proofing basket.

Allow the dough to proof for several hours before baking.

Preheat the oven with a baking stone inside.

Transfer the dough onto the baking stone and score the top.

Bake until the crust is golden brown and the bread sounds hollow when tapped.

Cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Allergens