National Sourdough Day

  • 3 cups flour white whole wheat, whole wheat, unbleached, or a combo
  • 1 ¼ cups warm water*
  • 3/4 cup active sourdough starter
  • 1 tablespoon honey
  • 1 ½ teaspoons salt
  • Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
  • Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
  • Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
  • Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.
  • After the second rise, place a square of parchment on a cookie sheet and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Make sure there’s a good coating of flour on the top, as this will make slicing the top later easier.
  • Set an enameled, cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
  • When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot by holding the edges of the parchment (or stone).
  • Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
  • Remove to a wire rack to cool at least 30 minutes before cutting.

Starter :

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