I haven’t really been using the dutch oven lately. I fell in love with crispy sourdough bread.
Lately, I’ve gotten used to baking sourdough bread without the duch oven. This time, I used a cast iron pan and baked the bread without steam and without a lid. In my opinion, it’s wonderful; I really like the brown color and the crispy skin. For such an occasion, I invented a new proportion of flour and water, specifically for this way of baking.
Recipe
Ingredients:
150 g of sourdough starter (activated, fed with water and flour)
400 g of all-purpose flour (or bread flour)
100 g of wholemeal flour (kamut, spelt, einkorn, or soft wheat)
350 ml of water at room temperature
9 g of salt
Method of Preparation:
Activate the Sourdough Starter:
Use 50 g of starter from the refrigerator, 50 ml of water, and 50 g of flour. Mix well and leave at room temperature for 5-6 hours, until it doubles in volume and has many bubbles on the surface.
Knead the Dough:
Mix the water with the activated starter, then add the flour and salt. Knead the dough for 4-5 minutes until soft. Cover and leave it at room temperature for an hour.
Perform a set of stretches and folds, then leave it for another hour. Repeat this process, and then let it rest for another 2-3 hours at room temperature. The dough is ready when it is airy, bubbly, and feels like a sponge.
Shape the Loaf:
Shape the dough into a loaf and place it in a banneton. To prevent sticking, sprinkle the towel with water and flour before covering the dough. Cover the loaf and refrigerate it for at least 10 hours.
Bake the Bread:
Preheat the oven to 230°C (450°F) and also preheat the tray on which you will bake the bread. Bake the bread in the hot oven for 50-60 minutes, until it is golden brown.
You can decorate the bread as you wish!
Ingredients in US measurments:
5.3 oz of sourdough starter (activated, fed with water and flour)
3 1/3 cups of all-purpose flour (or bread flour)
3/4 cup of wholemeal flour (kamut, spelt, einkorn, or soft wheat)
1 1/2 cups of water at room temperature
1 1/2 tsp of salt
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