Homemade Sourdough Bread from Scratch
This sourdough bread has a crunchy crust and soft interior. It's the perfect complement to any meal or just add butter and enjoy on its own.
Cast Iron Dutch Oven
- 4 cups Organic flour
- 1 cup sourdough starter
- 1 1/4 cups filtered water
- 2 tsp salt
The Night Before
Add all the ingredients in the order they are listed to the bowl of a stand mixer.
Using the dough hook attachment, mix the dough on medium speed for about 8-10minutes. After 1 minute, stop the mixer and scrap down the sides, if needed. Continue mixing. Dough should be stretchy.
Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 - 24hours.
The Next Day
Place your empty Dutch oven with lid in the oven and preheat to 490oF.
Place a piece of parchment on a Banneton bowl or shallow bowl. Sprinkle with flour. Over turn the dough onto the parchment and shape it. Let sit until oven is ready. (Optional: After the dough has had a chance to sit, score a design in the top of the dough ball with a sharp blade).
Remove the Dutch oven, remove the lid, carefully place the parchment and dough inside the Dutch oven, cover and place back in the oven. Bake for 25 minutes.
Reduce heat to 450oF and remove the lid from the Dutch oven. Your bread should be light golden in colour. Cook another 5 minutes for a lighter crust or 10 minutes if you like a hard deeper coloured crust.
Remove from oven and place on a cooling rack. Enjoy!