Easy Sourdough Artisan Bread

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 3 cup Flour, whole wheat white
  • 1 1/2 tsp Salt

• Prepared

  • 3/4 cup Active sourdough starter

• Liquids

  • 1 1/4 cup Water

Found on anoregoncottage.com

Description

Ingredients

• 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

Directions

• 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 theres 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.