Serves 1
Directions
- 1Mix sourdough starter and water in a bowl with a whisk until it reaches a frothy milk consistency.
- 2Add bread flour and salt to the liquid mixture and stir with a plastic spatula, finishing by mixing and kneading with a wet hand.
- 3Cover the bowl with a wet towel and let the dough rest on the counter for one hour.
- 4Perform a set of four stretch and folds on the dough by pulling the dough up and giving the bowl a quarter turn for each stretch, then cover and let the dough rest for 30 minutes.
- 5Repeat the stretch and fold process twice more for a total of three sets, letting the dough rest for 30 minutes between each set.
- 6Cover the dough with a wet towel and let it rest on the counter for 4 to 6 hours until it doubles in size.
- 7Flip the dough out onto a surface, stretch it into a rough rectangle, fold it into thirds both ways, and shape it into a ball by pushing and pulling the dough.
- 8Let the dough rest on the counter while preheating the oven and Dutch oven to 450 degrees Fahrenheit.
- 9Give the dough one final shape, score the top with a wet bread lame, place on wax paper, and transfer into the preheated Dutch oven.
- 10Bake in the oven at 450 degrees Fahrenheit for 25 minutes with the lid on, then bake for another 25 minutes with the lid off.
Ingredients
- 150 g sourdough starter
- 350 g water
- 500 g bread flour
- 8 g salt
Equipment
scalebowlwhiskplastic spatulawet towelbread lameDutch ovenwax paperoven
Tips
- Use a wet hand to mix and knead the dough if you dislike touching it.
- The starter can be fed using a 1:1 ratio of water and all-purpose flour, using roughly 60-70 grams of each.
- A wet bread lame is key for making better and easier cuts on the dough.
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