No Fail Dutch Oven Sourdough Bread
The perfect basic, no knead sourdough bread. Great oven spring, great crumb, this is the bread recipe you've been looking for!
Equipment
- 1 Dutch Oven with lid
- 1 Banneton
Ingredients
- 100 Grams Active Sourdough Starter
- 375 Grams Warm Water
- 500 Grams White Flour
- 10 Grams Salt
Instructions
- In a medium sized mixing bowl combine the sourdough starter and water. Whisk until combined.
- Add flour and salt, mix until a shaggy dough is formed. Cover and let sit for 30-60 minutes.
- Perform a set of stretch and folds. Cover and let sit for another 30-60 minutes.
- Perform a second set of stretch and folds. Cover well with a damp towel, allow to bulk ferment until doubled- 6-12 hours.
- When your dough is doubled, dust the inside of your banneton liberally with flour.
- Shape your dough: Fold the edge of the dough two thirds of the way over, fold the other edge of the dough over- as if you're folding a letter. Your dough will now be a rectangle, roll up the dough into a boule starting from the short edge.
- Move the dough to the prepared banneton, seams up. Pinch the seams closed. Sprinkle the top and sides of the dough liberally with flour.
- Place the banneton in a large plastic bag, or cover the dough with two damp tea towels. Move the dough to the fridge to long ferment for 12 hours or longer.
- When ready to bake, place your dutch oven in the oven with the lid on. Put a small cookie sheet on the rack under the dutch oven. Preheat to 500°
- When the oven is preheated, turn out the dough using a sourdough sling or parchment paper. Score the dough using a bread lame or sharp knife.
- Moving quickly, take the dutch oven out of the oven and remove the lid. Quickly move the dough to the dutch oven, and pour a couple of tablespoons of water into the dutch oven. Put the lid on and move the dutch oven to the oven.
- Bake for 30 minutes at 500℉ with the lid on.
- At the thirty minute mark, remove the lid and reduce the heat to 475°.
- Bake for 20 minutes at 475° with the lid off.
- Allow to cool for one hour before slicing.