Ingredients
Scale
- 1/2 cup (100 grams) Active Sourdough Starter
- 3 cups (360 grams) Flour
- 1 1/2 cups (360 ml) Water (Lukewarm)
- 1 1/2 teaspoons Salt
Equipment
- Large mixing bowl
- Parchment paper
- Dutch oven or heavy lidded baking pot
- Kitchen towel or plastic wrap
Instructions
- In a large bowl, combine the sourdough starter, flour, and salt.
- Gradually add the water and mix with your hand or a wooden spoon until a shaggy dough forms. The dough will be sticky.
- Ensure all flour is incorporated, but avoid over-mixing.
- Cover the bowl with a kitchen towel or plastic wrap.
- Let the dough rise at room temperature for 12 to 18 hours.
- After the first rise, the dough should be doubled in size and have bubbles on the surface.
- Lightly flour a work surface. Gently transfer the dough onto the surface.
- Fold the dough over itself a couple of times and shape it into a rough ball.
- Cover with a kitchen towel and let it rest for 15 minutes.
- After the short rest, shape the dough more tightly into a ball.
- Place the dough seam-side down on a piece of parchment paper.
- Cover with a kitchen towel and let it rise for about 2 hours, until it has noticeably puffed up.
- About 30 minutes before the end of the second rise, place your Dutch oven (with the lid on) in your oven.
- Preheat the oven to 450°F (230°C).
- Carefully remove the hot Dutch oven from your oven. Lift the dough using the parchment paper and place it into the Dutch oven.
- Cover with the lid and bake for 25 minutes.
- After 25 minutes, remove the lid and bake for another 20-30 minutes, until the bread is golden brown and sounds hollow when tapped.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least an hour before slicing.
- Cook Time: 25 mins
- Category: bread
Nutrition
- Serving Size: 1 slice
- Calories: 152 kcal
- Fat: 0.46 g
- Carbohydrates: 32 g
- Protein: 4.3 g
