| Servings |
loaf
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Ingredients
- 1/2 cup sourdough starter (use 4-8 hours after feeding starter)
- 2 cups flour (experiment with a combination of whole wheat flours and white, or just use one or the other)
- 1 3/4 cup warm water
- 2-4 tsp salt
Ingredients
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Instructions
- Mix fully together starter and almost all of the water in bowl (leave about 1/3 cup of water). Add flour until incorporated
- Let this mixture rest about 30 minutes
- Add salt and the remaining water. Mix and knead.
- Place dough into another bowl and let rest with a moist cloth covering the bowl. Every 30 minutes, knead the dough within the bowl. Do this for 4 hours.
- Remove the dough from the bowl and sprinkle flour on both sides. Work the dough until you get a consistency that isn’t wet nor dry. Add flour or water if needed. The dough shouldn’t stick to the surface (but just about).
- Let the dough rest for 30-60 minutes.
- Stretch the dough out and fold each corner into the middle. Shape the dough into a ball and place back in bowl. Cover with a moist cloth and let sit for another 4 hours
- Preheat the oven to 500 degrees. Place a cast iron pot in the oven and let heat for 20-30 minutes.
- Remove the pot and add a bit of oil to the pan. Place the dough inside and score the top of the bread. Cover the pot and return to the oven. Reduce the heat to 450 degrees and bake for 30 minutes.
- Remove the lid and bake for another 20-30 minutes or until done.
- Remove from the oven and place the bread on a wire rack to cool.