Ingredients
Equipment
Method
Stepwise Method:
- In a large mixing bowl, combine the 150g of active sourdough starter with 300g of warm filtered water. Stir until the starter is fully dissolved. Gradually add the 450g of flour (300g bread flour and 150g all-purpose flour) into the mixture. The dough will be shaggy and sticky at this stage.
- Once the flour is incorporated, sprinkle 12g of salt over the dough. Use your hands to pinch and fold the dough, ensuring the salt is evenly distributed throughout.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm, draft-free area for about 1 to 2 hours, or until it has doubled in size.
- Once the dough has risen, gently deflate it by pressing down. Turn it out onto a floured surface and shape it into a round or oval loaf.
- Place the shaped dough into a proofing basket or a bowl lined with a floured kitchen towel. Cover it with the damp cloth again and let it rise for about 30-45 minutes.
- While the dough is rising, preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Once the dough is ready, carefully remove the hot Dutch oven from the oven. Gently flip the dough onto a piece of parchment paper. Score the top of the dough with a few shallow cuts.
- Using the parchment paper as a sling, carefully place the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
- Once baked, carefully remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool completely before slicing.
Notes
- Ensure your sourdough starter is active and bubbly for best results.
- Adjust rising times based on your kitchen's temperature.
- Experiment with different flours for unique flavors.