Ingredients:
3 ½ cups flour
¼ cup fed and bubbly sourdough starter
1 ½ cups room temperature water
2 teaspoons salt
olive oil, for oiling the bowl
Directions:
Dump the flour, sourdough starter, water and salt into a bowl and use a standmixer with a dough hook to mix the ingredients together on medium-low speed until they form a uniform ball of dough that cleans the sides of the mixing bowl, about three minutes.
Oil a 4-quart glass mixing bowl with a lid, and dump the ball of dough into the mixing bowl. Cover tightly, and let it rise in a warm spot for at least six to eight hours (I just leave overnight for up to 10-12 hours in the winter but probably less when it’s warmer out), or until doubled in bulk.
Place a 6-quart cast iron or Dutch oven in a cold oven, and then heat the oven to 450 F.
Flour your working surface, and dump the dough onto the floured surface, gently forming it into a boule. Cover it with the empty glass mixing bowl, and allow it to rise for 30 more minutes.
If the dough has spread, reform it. Open the oven and remove the lid from the preheated Dutch oven. Dump the dough into the Dutch oven and cut a slit in the top of the loaf to let the steam escape. Cover and bake for 30 minutes.
After 30 minutes, remove the lid to the Dutch oven, and continue baking another 15 minutes until the bread is light brown. Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.
3 ½ cups flour
¼ cup fed and bubbly sourdough starter
1 ½ cups room temperature water
2 teaspoons salt
olive oil, for oiling the bowl
Directions:
Dump the flour, sourdough starter, water and salt into a bowl and use a standmixer with a dough hook to mix the ingredients together on medium-low speed until they form a uniform ball of dough that cleans the sides of the mixing bowl, about three minutes.
Oil a 4-quart glass mixing bowl with a lid, and dump the ball of dough into the mixing bowl. Cover tightly, and let it rise in a warm spot for at least six to eight hours (I just leave overnight for up to 10-12 hours in the winter but probably less when it’s warmer out), or until doubled in bulk.
Place a 6-quart cast iron or Dutch oven in a cold oven, and then heat the oven to 450 F.
Flour your working surface, and dump the dough onto the floured surface, gently forming it into a boule. Cover it with the empty glass mixing bowl, and allow it to rise for 30 more minutes.
If the dough has spread, reform it. Open the oven and remove the lid from the preheated Dutch oven. Dump the dough into the Dutch oven and cut a slit in the top of the loaf to let the steam escape. Cover and bake for 30 minutes.
After 30 minutes, remove the lid to the Dutch oven, and continue baking another 15 minutes until the bread is light brown. Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.
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