Ingredients
- 4 1/2 c flour
- 6 Tbl sourdough well fed and bubbly
- 2 1/4 tsp Himalayan salt
- 1 1/2 c Water room temperature
- 3/4 Tbl sugar optional
Servings: loaf
Instructions
- Combine flour salt and sugar (if using).
- Mix in starter and water until no flour remains.
- Dough will be sticky and shaggy looking.
- Add water, a teaspoon at a time if needed.
- Cover with plastic wrap and let rest 12 hours or more at room temperature.
- Dough will rise, but not quite double in size.
- With floured hands, form dough into ball and let rest on floured parchment paper.
- Preheat oven to 450 degrees.
- Heat 5 quart Dutch oven in oven for 30 minutes.
- We do not preheat the lid, but that is your choice.
- Score if desired and then carefully place dough (still on parchment paper) in Dutch over and cover.
- Bake for 30 minutes.
- Remove lid and bake an additional 10 minutes for a brown crust.
- Cool in Dutch oven or cooling rack.
Recipe Notes
Optional: Replace sourdough starter with 1 1/2 tsp yeast.
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