Sourdough Dutch Oven Bread

Instructions

1. Mix water, starter, honey, salt and 2 cups flour with danish dough wisk (or stand mixer).
2. Allow dough to rest for 20 minutes to allow the flour to soak up as much moisture as possible.
3. Add more flour as need (up to 1 cup) to form a soft, slightly sticky dough that pulls away from the sides of the bowl and forms a ball.
4. Knead until dough comes together in a slightly sticky ball (a few minutes by hand)
5. Place dough in a lightly greased bowl. Cover with a kitchen towel and set a timer for 15 minutes.
6. After 15 minutes, wet your fingertips and gently pull one side up and into the center turning the bowl 1/4 turns and repeating all the way around the dough ball. Repeat every 15 minutes for the first hour.
7. Fold dough this way every hour for the next 4-6 hours. (It will be ok if you forget to do one of the foldings)
8. After the long rise, place your dough on a lightly floured surface and fold one more time. Let rise 5-10 min.
9. Flip dough over and gently tuck it around and under as you rotate it, to create a nice firm surface. Try to get the top of the dough really tight.
10. Place dough seam side up in a well floured banneton basket. Cover lightly with a towel and set aside.
11. Preheat oven to 500 degrees, with the dutch oven inside for 45-60 minutes.
12. Invert dough onto a piece of parchment paper. Immediately before adding the dough to the dutch oven, slash the top with a bread lame. Make quick, confident strokes about 1/4 deep.
13. Place dutch oven onto a baking sheet. Put dough in the dutch oven with the lid on, reduce the heat to 430 degrees and bake for 20 minutes.
14. Remove the lid and bake another 15-20 minutes.
15. Cool competely before slicing - this is important!! the bread continues to build the structure as it cools.

• Recipe Type : Breads