Ingredients
- 60 grams of sourdough starter
- 360 (roughly 1 ½ cups) grams of warm water
- 540 grams of unbleached all-purpose or bread flour
- 9 grams of salt
- Bag of rice flour- for covering your counter and lining your banneton basket
Equipment
- One large bowl
- Wooden spoon
- Kitchen scale
- Banneton basket
- Dutch oven
- Scoring blade/ or knife
Directions
- In a large bowl combine your starter with the warm water until your starter has dissolved
- Add flour and salt and mix until combined; you may need to use your hands. TIP: flour your hands so the dough sticks to your fingers less
- Cover the bowl with a clean, damp towel for 30 minutes.
- Come back and stretch and fold your dough for 15 seconds or so within the bowl
- Cover the bowl again with the clean, damp towel for 6 hours if left in a room with a temperature of 75-85 degrees F. If your space is cooler than 75 degrees F, leave it in the bowl for 10 hours.
- Lightly flour your counter with rice flour, place your dough on the counter and let it rest for 10 minutes before shaping it.
- Line your banneton basket with rice flour and place your dough inside; let rise for 30 to 60 minutes.
- Preheat oven 450 degrees
- Take your dough out of the banneton bowl and score your dough
- Place in Dutch oven and bake covered for 30 minutes
- Remove the lid and bake for 20 minutes
- If you enjoy a crispy and crunchy crust, remove loaf from Dutch oven and place directly on the rack.
- Bake for 10 more minutes
- Let rest for 1 hour before cutting, if you can be patient enough, for best results
- Cut and enjoy!
Tips: I place a cookie sheet filled with water on the bottom rack in the oven to keep the humidity in the oven up and help my bread stay light, fluffy, and moist. I found if I do not do this, my crust turns hard as a rock.