Sourdough Bread – Dutch Oven
- 60 g sourdough starter, room temperature (fed within 12-24 hours)
- 350 ml warm filtered water (37º)
- 500 g all-purpose flour
- 10 g sea salt
Method
1. In a large bowl, mix the sourdough starter with water until dissolved. Add the flour and salt, and stir with a dough whisk or spoon until a thick dough forms. If it’s too thick, mix by hand. Cover with a damp towel and let rest for 30 minutes.
2. Stretch and fold the dough for 15 seconds: grab an edge, stretch it up, and press it into the center. Turn the dough ¼ turn and repeat. Cover and let rise in a warm area (23º-29º) for 6-8 hours, until it doubles in size and is bubbly.
3. Flour your countertop and transfer the dough onto it. Shape the dough by stretching and folding it again. Let it rest for 10 minutes.
4. Line a medium bowl with a towel and dust with flour. Let the dough rise for 30-60 minutes.
5. Preheat the oven to 230º (without the Dutch oven). Place a piece of parchment paper over the dough bowl, flip it onto the countertop, and score the top of the dough.
6. Transfer the dough to the Dutch oven and bake covered for 30 minutes. Remove the lid and bake for 20 more minutes. Carefully remove the bread from the pot and bake on the oven rack for 10 more minutes to crisp the exterior.
7. Let the bread cool for at least 1 hour before serving.
