- 3 c. flour (white whole wheat, whole wheat, unbleached, or a combo)
- 1-1/4 c. water (may need less if your starter is "wetter"- mine is a 100% hydration starter, fed an equal ratio of flour to water)
- ¾ c. active sourdough starter
- 1 Tb. honey
- 1-1/2 tsp. salt
- Mix all ingredients together in the bowl of a stand mixer just until combined and then let sit for 15 minutes.
- Using a dough hook, knead for 5 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.
Use your sourdough starter in these recipes, too:
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