Dutch Oven Sourdough Bread

Dutch Oven Sourdough Bread

Crusty, soft, chewy, with just a little tang.

Ingredients

  • 100 grams of sourdough starter (and feed your mother starter and return to fridge)
  • 300 grams bread flour
  • 200 grams wheat or all purpose flour
  • 350 grams of warm water
  • 2 generous teaspoons of sea salt

Instructions

The night BEFORE baking
  1. Using a digital scale take 100 grams of Sourdough starter and add to a large bowl
  2. Add 350 grams of warm water and dissolve the starter in it
  3. Add the flours and mix with a chop stick or spoon handle until all the flour is wet
  4. Leave covered in bowl for 10-15 mins
  5. Then with a wet hand leaving dough in the bowl, form a dough ball by pulling up the dough from the bottom. Turn the bowl 1/4 turn and repeat until you have a loose ball
  6. Repeat the process in step 5 in another 10-15 mins
  7. Cover bowl and leave to rise 10-12 hours
Day of Baking
  1. Turn the risen dough our on a flour counter top
  2. Flatten out dough to 1 inch or so
  3. Pull dough up on all sides to form a loose dough ball
  4. Place seam side down in a clean floured glass bowl or floured banneton bowl
  5. Let rise another 2 hours
  6. Preheat oven to 450 with covered dutch oven inside
  7. While the oven is heating, turn out dough ball onto a generous square of parchment paper (dough may take a moment to release--be patient!)
  8. Take the dutch oven (carefully) out and remove lid
  9. Place parchment paper and dough ball into the dutch oven and replace the lid!
  10. Bake for 30 mons covered
  11. Uncover and bake for another 10-15 mins
  12. Remove from dutch oven and allow to call before slicing