Description
Feel free to double these amounts for a large loaf!
Ingredients
Scale
- 127 grams water (warm)
- 5 grams sugar
- 3 grams yeast
- 170 grams sourdough starter (fed)
- 194 grams flour
- 5 grams salt (kosher)
Instructions
- In a large bowl, mix together the sugar and water. Stir until sugar is dissolved.
- Sprinkle the yeast on top and let it sit a few minutes, or until it begins to bubble.
- Stir in sourdough starter, flour, and salt. Once it is stirred together, turn the dough out onto a floured surface and knead for about 10 minutes or until a good gluten structure has formed. See tips above. Add more flour as needed.
- Place the dough in a greased bowl and refrigerate for 12 hours. OR, shape it into the desired round shape and let sit at room temperature for about an hour on a floured towel or until it has risen fully. Touch the dough with your finger and leave an imprint. If the dough springs back about half way, it has risen enough.
- If the dough has been in the fridge for 12 hours, take it out of the fridge and shape into a boule, or round, shape and let it rise on a floured towel for about 2 hours.
- Preheat the oven to 500F with a dutch oven pan and lid in the oven.
- Once the oven is heated and the dough has risen enough, carefully remove the pan and lid from the oven and flip the towel with the bread on it into the hot pan. Use a knife to score the bread in the pan. (Be careful! We have burned the edges of our arms many times if we aren’t being aware of the hot pan)
- Return the lid to the top of the pan and place the pan with the bread back into the oven. Decrease the temperature to 450 and bake for about 12 to 15 minutes.
- Remove lid when the bread looks shiny on top and is starting to take on color. Continue to bake for 10 to 15 more minutes or until the bread sounds hollow when tapped.
- Let the bread cool before cutting.
- Enjoy!