Ingredients
Equipment
Method
- Put the sourdough starter, warm water, salt, honey, and 2 1/2 cups of bread flour (butter 300 grams) into the bowl of a stand mixer. Set the remaining 1/2 cup (40 grams) of bread flour aside.
- Using a spoon, roughly mix the contents of the bowl just until it comes together into a shaggy dough. Let it rest for 15 minutes.
- Using a dough hook, mix the dough in the stand mixer for 5 minutes, slowly adding the last 1/2 cup (75 grams) of bread flour.
- While the dough is being kneaded, lightly grease a medium bowl with cooking spray. Using lightly floured hands, remove the dough from the hook and shape into a ball. Place into the greased bowl and cover with plastic wrap.
- Allow to rise for three hours in a warm place, performing a set of stretch and folds after each hour has passed.
- After the third stretch and fold, place the dough onto a piece of parchment paper and place inside of a small dutch oven. Allow to rise one final hour.
- After the final rise, score the dough using a sharp knife or a bread lame.
- Fill a small oven proof container halfway with water. Place onto the lowest oven rack and preheat the oven to 450 degrees F.
- Once preheated, cover the dutch oven with the lid and bake for 10 minutes. Bread will rise slightly.
- Remove the lid and bake for an additional 30 minutes until golden brown.
- Remove from the dutch oven and cool on a wire rack for at least 45 minutes before slicing.
- Serve immediately. Store at room temperature for up to three days. Enjoy!