SOURDOUGH ARTISAN BREAD RECIPE

By efriend

An easy artisan sourdough bread that is mixed up in the morning and baked in an enamel pot for a perfect crust and chewy interior.

Serving Size: 1 sliceCalories: 119Sugar: 1.5gSodium: 195mgFat: 0.3gSaturated Fat: 0.1gCarbohydrates: 25.5gFiber: 0.8gProtein: 3.2gCholesterol: 0mg

Ingredients

• 3 cups flour (white whole wheat, whole wheat, unbleached, or a combo)
• 1-1/4 100% to (may need less if your starter is “wetter”- mine is a 100% hydration starter, fed an equal ratio of flour to water)
• 3/4 cup active sourdough starter
• 1 tablespoon honey
• 1-1/2 teaspoons salt

Details

Servings 16
Preparation time 10mins
Cooking time 360mins

Preparation

Step 1

Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.
After the second rise, place a square of parchment on a cookie sheet and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Make sure there’s a good coating of flour on the top, as this will make slicing the top later easier.
Set an enameled, cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot by holding the edges of the parchment (or stone).
Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
Remove to a wire rack to cool at least 30 minutes before cutting.