Super Easy Sourdough Bread
I began with 72 gr of sourdough starter that I carried across state lines and fed for weeks.
Ingredients
- 250 gr sourdough starter
- 740 gr water plus 50 gr water to mix with salt
- 1050 gr unbleached flour
- 30 gr sea salt
Instructions
- Add active starter to bowl.
- Add 740 gr water, mix starter, and water until smooth.
- Add flour and mix for 3 min.
- Cover bowl and let it rest for 30 min.
- Add salt and water together and pour over dough.
- Knead dough to incorporate all salt mixture.
- Cover bowl and let it rest in the refrigerator overnight (10 hrs).
- Divide dough in half. If dough is sticky add more flour.
- Knead each dough half into a ball.
- Place each doughball into Dutch oven lined with parchment.
- Let dough rest for 1-2 hrs.
- Snip top of the bread for air to escape during baking.
- Bake bread at 450℉ for 25 min covered; then 15 min uncovered.
Absolutely Delicious!!!