Recipe: Dutch Oven Sourdough Bread

Ingredients

Feed your sourdough starter and wait 6-8 hours until it's active.
In a large bowl, mix the active starter with water.
Add bread flour and salt to the mixture, and combine until you have a shaggy dough.
Cover the dough and let it rest for 1 hour.
Perform the first set of stretch and folds (20-25 times).
Cover and wait another hour, then perform the second set of stretch and folds (5-6 times).
Repeat the stretch and folds two more times, spaced about an hour apart.
After the final stretch and folds, cover the dough and let it bulk ferment for 6-8 hours.
Shape the dough into a round boule and place it in a bowl lined with rice flour dusted towel or a banneton.
Refrigerate the shaped dough for a minimum of 3 hours and a maximum of 24 hours.
Remove the dough from the refrigerator and score it with a cut down the center.
Place the scored dough on parchment paper into a cold dutch oven.
Bake at 425°F for 55 minutes without preheating the oven.
After baking, transfer the bread to a cooling rack and let it cool for at least 2 hours before slicing.

Servings

Calories

150

Total fat

Total carbohydrates

30g

Total protein

Sodium

400mg

Cholesterol

0mg