L
Ingredients
- •78 ml (1/3 cup) sourdough starter
- •414 ml (1 3/4 cup) warm water
- •804 ml (4 cups) organic all-purpose flour
- •A few shakes of salt
Preparation
Mix the starter, water, flour and salt and cover with a damp cloth to rise for 1 hour.
Fold the dough until it’s firm in the middle, then let it rise again for 11 hours.
Oil the Dutch oven or line it with parchment paper.
Place Dutch oven into 232°C (450°F) pre-heated oven.
Fold the dough until firm one more time then cover with damp cloth and let rise for 1 hour more.
Pour the dough into preheated Dutch oven. Lightly flour the top surface of the loaf and score it.
Place cool cookie sheet at the bottom of the oven and bake bread for 37 minutes, covered, on the lowest rack of the oven.
Uncover bread and bake for 15 minutes and 30 seconds more.
Take bread out of oven and use a meat thermometer to make sure that the bread is 91-96°C (195-205°F) on the inside. I like mine to be at least 93°C (200°F). Then take bread out of the Dutch oven and let rest for at least 10 minutes before eating.