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charisstoma"Rustic, sourdough bread, fresh from the oven"
INGREDIENTS
300g Bread Flour mix= 2.4 cups or 2 cups+ 6 Tablespoons
(subbed partially with 1 cup Whole Wheat flour)
6g Salt= 1 & 1/2 teaspoon
100g Sourdough Starter (50% hydration)= 1/2 cup
230g room warmed temp Water= 1 cup minus 1 teaspoon
(depending on your SD Starter, you may need to add a teaspoon (maybe 1.5 teaspoons) of instant yeast to this for a good RISE.)
(and My SD Starter is a bit 'wetter' than what's called for here, so... I'll cut back on the water a bit, or add a bit more flour!)
PREPARATION
Combine salt and flour in a bowl with whisk.
In a separate bowl, whisk together the Sourdough Starter and Water.
Combine wet and dry ingredients and mix thoroughly with spatula, scraping the bowl to insure it's all combined. It's a "rough", very wet, dough.
First Rise- Allow to rise, covered for 45-50 minutes.
Second Rise- Sprinkle counter top with minimum amount of flour and dump bread dough onto it. Flour hands and pull (dough is too wet to knead!) one edge up and over, pat down and repeat this 6-8 times. Try not to add too much more flour… then form the dough into a rounded mound, and place in clean, (dusted with small amount of flour), SMALL* bowl, with SEAMS to the BOTTOM of bowl, to rise for at least 2 hours. (Or overnight in the refrigerator. If allowing the long, overnight refrigerated 2nd rise, remove the dough from fridge in the morning and allow to reach room temp for 1+ hours on counter. Then continue-)
(*The SMALL bowl helps to shape the dough for height.)
Preheat cast iron for 40 minutes at 475°F
Flip the dough from the small bowl into the(!!VERY HOT!!) Dutch Oven, seam side UP now. Cut cross wise, 1/4” deep slits in the top of dough, to allow steam to escape while baking.
Bake at 475°F for 35 minutes, remove lid, bake for 10-12 minutes more, until crust is nicely browned.
INGREDIENTS
300g Bread Flour mix= 2.4 cups or 2 cups+ 6 Tablespoons
(subbed partially with 1 cup Whole Wheat flour)
6g Salt= 1 & 1/2 teaspoon
100g Sourdough Starter (50% hydration)= 1/2 cup
230g room warmed temp Water= 1 cup minus 1 teaspoon
(depending on your SD Starter, you may need to add a teaspoon (maybe 1.5 teaspoons) of instant yeast to this for a good RISE.)
(and My SD Starter is a bit 'wetter' than what's called for here, so... I'll cut back on the water a bit, or add a bit more flour!)
PREPARATION
Combine salt and flour in a bowl with whisk.
In a separate bowl, whisk together the Sourdough Starter and Water.
Combine wet and dry ingredients and mix thoroughly with spatula, scraping the bowl to insure it's all combined. It's a "rough", very wet, dough.
First Rise- Allow to rise, covered for 45-50 minutes.
Second Rise- Sprinkle counter top with minimum amount of flour and dump bread dough onto it. Flour hands and pull (dough is too wet to knead!) one edge up and over, pat down and repeat this 6-8 times. Try not to add too much more flour… then form the dough into a rounded mound, and place in clean, (dusted with small amount of flour), SMALL* bowl, with SEAMS to the BOTTOM of bowl, to rise for at least 2 hours. (Or overnight in the refrigerator. If allowing the long, overnight refrigerated 2nd rise, remove the dough from fridge in the morning and allow to reach room temp for 1+ hours on counter. Then continue-)
(*The SMALL bowl helps to shape the dough for height.)
Preheat cast iron for 40 minutes at 475°F
Flip the dough from the small bowl into the(!!VERY HOT!!) Dutch Oven, seam side UP now. Cut cross wise, 1/4” deep slits in the top of dough, to allow steam to escape while baking.
Bake at 475°F for 35 minutes, remove lid, bake for 10-12 minutes more, until crust is nicely browned.
