Description
Enjoy a crusty, chewy loaf of sourdough bread made in a Dutch oven. This recipe offers a flavorful and rewarding baking experience.
Ingredients
- 500 grams organic bread flour
- 300 grams water
- 100 grams sourdough starter
- 10-15 grams sea salt
Instructions
- Start the sourdough process early in the day, before 9 am, to allow ample time for completion.
- Mix the sourdough starter, flour, salt, and water in a large bowl.
- Knead the ingredients until you form a smooth and uniform dough ball.
- Lightly mist your clean countertop with water; wet your hands and the top of the dough ball.
- Turn the dough out onto the wet counter, scrape the bowl, and rinse it well, leaving it wet.
- Stretch and fold the dough by pulling the top over the bottom, the sides over each other, and the bottom over the top.
- Place the dough back in the bowl with the seam side down and let it rest for 30 minutes.
- Repeat the stretching and folding process three more times, letting the dough rest for 2 hours after the second and third folds, and again for 2 hours after the fourth fold.
- Clean and dry your working surface; sprinkle some flour on the counter and coat your hands in flour.
- Flip the dough out onto the floured surface seam side up; gently stretch and fold it again.
- Tuck any loose parts of the dough underneath to form a round shape; sprinkle flour on top and cover with a tea towel. Let it rest for 1 hour.
- After resting, sprinkle more flour on top of your dough and the counter, then flip the dough over so that the seam side is up.
- Stretch and fold once more, then flip it back over, seam side down, and make your final shape.
- Flour a proofing basket or a bowl lined with a towel and sprinkled with flour; place your shaped dough seam side up in the basket.
- Cover and place in the fridge overnight, for 8-12 hours.
- Preheat your oven to 450 degrees F with your Dutch oven and its lid inside.
- Once preheated, carefully remove the Dutch oven and set the lid aside.
- Cut a large piece of parchment paper and place it on your counter; turn your dough out onto the paper seam side down.
- Score the top of the dough using a sharp knife or scoring tool.
- Lift the dough using the parchment paper’s corners and place it into the hot Dutch oven.
- Cover with the lid and bake for 30 minutes at 450 F.
- Remove the lid and bake for an additional 20 to 30 minutes until golden brown.
- Take the loaf out of the Dutch oven and allow it to cool for at least 1 hour before slicing.
Notes
Ensure your sourdough starter is active and bubbly for best results. If you are new to stretching and folding, be gentle with the dough.
- Prep Time: 120 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American