- 3 3/4 cups Bread Flour
- 1 tsp Kosher Salt
- 3/4 cup Sourdough Starter (fed)
- 1 1/2 cups lukewarm tap water
- 2 tsp. Sesame Seeds (optional)
In a medium sized mixing bowl, add lukewarm water and sourdough starter. Whisk until all lumps are gone. In a large mixing bowl, mix together bread flour and salt. Create a well in the flour/salt mixture and slowly pour in sourdough starter. Mix using a wooden spoon until combined and dough begins to form. Cover with plastic wrap and a tea towel. Let rise overnight (at least 10 hours) or longer. On a lightly dusted surface, form dough into a ball. Take each side and fold it over the other (see pictures below). Then, while rotating the dough in a circle, tuck in the sides underneath. Place on parchment paper and in a clean bowl to rise for 2 hours covered with a tea towel.
While the dough is on it’s second rise, preheat your oven to 450F. Once oven is preheated, put your cast iron dutch oven inside, lid on, for 30 minutes (empty). **I usually set a timer for 1 hour 20 minutes and at that point turn on my oven and then by the time the dutch oven has been in for 30 minutes it’s time to bake the bread**. Uncover dough and score the top. Sprinkle sesame seeds on top. Holding onto the corners/edges of the parchment paper, lift the dough out of the bowl and place inside of your dutch oven (keeping the parchment paper under the dough). Bake for 30 minutes with the lid on. Then remove the lid and bake for another 20-30 minutes until golden brown and hollow sounding (knock on the bread). Let cool for 30 minutes before slicing.
Bread will last 5 days on the counter.
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