Basic Sourdough Artisan Bread
Equipment
- Dutch Oven
Ingredients
- 6 Cups white flour unbleached
- 2 tsp sea salt
- 2 Cups cold water
- 1/2 Cup sourdough starter activated
Instructions
- Four hours before making the bread feed your starter to activate it.
- Four hours later, mix together the dry ingredients then add the wet. Mix until it's a shaggy dough, then kneed into a smooth ball.
- Cover and let ferment overnight or for 12 hours on the counter.
- 12 hours later or in the morning, divide the dough in half. Fold the dough over itself to shape it into a ball. Place seam side down onto a piece of parchment paper and dust with flour. Then score your favorite pattern into the dough.
- Preheat oven to 450ยบ F.
- Place into a Dutch oven and mist the inside of the pan with water. Cover and bake for 20 minutes.
- After 20 minutes, uncover and bake for an additional 30 minutes.
- When fully cooked move bread onto a cooling rack and enjoy.
Video
Notes
Store at room temperature for up to 5 days or put into the freezer for 3 months.