Dutch Oven Sourdough Bread

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Stir the sourdough starter before measuring.

Measure 50 grams of sourdough starter.

Add 350 grams of warm water to the starter and mix until the yeast has dissolved.

Add 500 grams of bread flour and 9 grams of fine sea salt to the mixture.

Use a dough whisk to mix the flour and salt into the dough until combined.

Transfer the dough to a countertop and mix by hand, wetting hands with water to incorporate all the flour.

Cover the dough with a damp towel and let it sit for 30 minutes.

After 30 minutes, drop the dough onto a lightly floured surface.

Stretch and fold the dough by pulling and pressing it back into the middle for about 15 seconds until it tightens and becomes smoother.

Place the dough back in the bowl, cover with a damp towel, and let it rise overnight at room temperature for about 8 to 10 hours.

After the bulk rise, gently shape the dough into a circle and let it rest for 5 to 10 minutes until puffy but not doubled in size.

Transfer the dough to a lined proofing basket seam side up and let it rest for 30 to 60 minutes.

Bake the bread in a Dutch oven until done, then cool for one hour before serving.

Cooking Techniques

Equipment Needed

Dietary

Allergens